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Oyster Bisque

Oyster Bisque


  • 60 oysters
  • 3 quarts fish stock
  • 8 ounces onion, diced
  • 4 ounces butter
  • 12 ounces converted long-grain rice
  • 1 1/2 pints heavy cream, heated
  • Carolina Cooker Hot Sauce, to taste
  • Worchester sauce, to taste
  • 1/2 teaspoon salt
  • 2 tablespoons parsley, chopped


  1. Place oysters in a pot with the stock. Steam until they open. Immediately strain broth.
  2. Remove oyster meat from shell. Reserve broth. Sauté onions in butter.
  3. Add rice and oyster broth. Simmer until rice is soft. Puree soup.
  4. Chop half the oysters. Add to soup. Reserve remaining oysters for garnish.
  5. Add heavy cream. Adjust consistency. Season to taste with Carolina Cooker hot sauce, Worcestershire sauce, and salt.