Oyster Bisque

What a great time I had out there on the water with my buddy

Too bad he fell overboard and I was the only one to survive. I'm kidding you. He didn't fall overboard

I'm going to put these in the sink for right now because what I'm fixing to make you is Lucille Wright's oyster bisque

Now to speed things along, I think Jamie and Bobby have been in my kitchen

because it looks like they've gotten things going for me. They've actually already started me a pot of celery and onions

And so I'm gonna go ahead and drain these. Now that should be like one onion and two or three stalks of celery

All right, so I'm just gonna put them right over there. Now I've got this pot heating up and we're gonna cook them just until the corners start turning up on them

and see how pretty our oysters look? They're full of liquor. I love oyster liquor

All right now oysters only take just a few minutes but you see how they already starting to lose that transparent look Okay so these are ready So I going to just scoop out the oysters

so then I won't lose any in the pot. So I'll just dump those over in there

And then I'm going to just pull this over here and pour that good oyster liquor into there

Look at that rich oyster stock. Now we're gonna start our pot by making our roux

And we're gonna use about a half a stick of butter, and we're gonna use about two tablespoons of flour

Incorporate that in with that butter real, real good. Now we're gonna take our stock

and slowly stir that into our flour mixture. Mm, already looking and smelling so good

All right, while that's tightening up a little bit, I'm gonna come over here and I'm just gonna mash up

our oysters and our celery and our onions. This is a far stretch

I think I need to move it a little closer to me because I not short on muscles but I got to get it close to me All right now I going to move back over here to my pot Now I going to start adding the seasonings

I'm going to add about a tablespoon of lemon juice, a pinch of curry

a pinch of salt, a little accent, about a tablespoon of Worcestershire

and some cracked black pepper. And now I'm gonna stir that up good and add our heavy cream into our stock

Oh, and see that's really giving it a real bisky look. Doesn't that look good

And then I'm gonna add just a little whole milk. Now you could actually make this dish with half and half if you wanted to

And I'm gonna turn up the heat a little bit and put our oysters, our onions, and our celery mixture into that

And this is actually red pepper, and I don't think I got enough, so I'm going to go back

in there with just a little bit more heat. Oh that good I think I ready to ladle me up a bowl And then we going to finish it once we get in our bowl

Mm-mm-mm. Now I want to share with y'all how Miss Lucille actually assembled her oyster bisque once she got it in the bowl

We're going to sprinkle it with a little fresh parsley, a little fresh grated nutmeg

And this is so nice. I like doing this. And Miss Lucille threw in a dollop of fresh whipped cream

Now this has not been sweetened, just plain whipped cream. And then we're going to sprinkle it with a little paprika

And then just a little squirt of sherry. And you'll want to serve this in a little pitcher on the table

so that people can determine how much they want for their own bowl

And you can see the cream melting in it. You know what they say about seafood, don't you

Eat fish, live longer. But eat an oyster and love longer. Mmm, here's to the oyster