Steam the celery, onions, carrots, and garlic in the microwave for 8 minutes. Alternatively, steam them on top of the stove. Set them aside.

Meanwhile put the water and salt in a large saucepot on top of the stove over high heat and bring it to a boil. Add the lobster tails and shrimp and let this boil over medium-high heat for about 10 minutes.

Drain the shellfish in a fine sieve so no loose shells go through. Reserving the fish stock and set it aside.

Let the shrimp and lobster tails cool down for a minute or two so you can remove the shells. Cut the seafood meat into one-inch chunks. Set it aside.

In a large saucepot over medium heat, make a roux: melt the butter, then use a wire whisk to whisk in the flour to make a thick paste.

Pour in 3 cups of the fish stock. Reduce the heat to medium-low.

Add the heavy cream and milk, stirring to mix well.

Add the lobster and shrimp meat, the veggies, Worcestershire sauce, cayenne pepper, and white pepper, (sherry or white wine, optional), stirring gently to mix.

Let this simmer on low heat to meld the flavors together for 5 minutes.

Garnish each serving with parsley flakes if you wish.