In a large sauté pan melt 4 ounces (1 stick) butter and mix in flour until incorporated. Cook on low flame until it starts to look like wet sand and gives off a nutty smell. Remove from heat and save. This is your roux.
In a large sauté pan add South Shore Seasoning and place on high heat. Stir seasoning for about 2 minutes until it is lightly toasted and fragrant. Remove from heat and save.
In a large stock pot melt remaining 4 ounces (1 stick) butter and add onions. Sauté onions until translucent, then add celery and red peppers. Sauté for 1 minute and fold in the roux, toasted South Shore Seasoning, and sugar. Heat for 1 minute then add white wine. Stir and mix ingredients together, starting to dissolve roux.
Add lobster stock, sherry, and crab base. Stir to incorporate well. Let simmer for 30 to 45 minutes.
In a separate pot add heavy cream and Brie, heating until Brie is melted and whisked together, and then add to large pot. Mix well.
Remove from heat and fold in crab meat. Serve garnished with smoked paprika.