Best 9 Oyster Bisque Recipes

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Indulge in the delectable flavors of the sea with our collection of oyster bisque recipes. These creamy and savory soups are crafted with fresh oysters, delivering a symphony of briny and umami notes in every spoonful. Whether you prefer a classic bisque with a rich, creamy base or a modern twist with unique ingredients and flavors, our recipes cater to every palate.

From the traditional Oyster Bisque with its velvety texture and the subtle sweetness of shallots to the innovative Lobster and Oyster Bisque that combines the best of both worlds, each recipe offers a distinct culinary experience. For those seeking a healthier option, the Low-Fat Oyster Bisque is a delightful choice, packed with flavor without compromising on indulgence.

Seafood enthusiasts will delight in the Shrimp and Oyster Bisque, where succulent shrimp and plump oysters create a harmonious duo in a creamy broth. If you're looking for a hearty and satisfying meal, the Oyster and Corn Chowder is a perfect choice, featuring tender corn and succulent oysters in a creamy, flavorful base.

No matter your preference, our oyster bisque recipes promise a delightful culinary journey, showcasing the exquisite flavors of the sea. So gather your ingredients, prepare your taste buds, and embark on a delicious adventure with our curated collection of oyster bisque recipes.

Here are our top 9 tried and tested recipes!

SPINACH AND OYSTER BISQUE



Spinach and Oyster Bisque image

Categories     Soup/Stew     Milk/Cream     Blender     Dairy     Quick & Easy     Oyster     Spinach     Gourmet

Yield Makes about 6 1/2 cups, serving 4 to 6

Number Of Ingredients 11

1 1/2 pints shucked oysters including the liquor
1 large onion, chopped
3 tablespoons unsalted butter
1 tablespoon all-purpose flour
1 pound spinach, washed well and the coarse stems discarded
1/2 teaspoon dried tarragon
1 cup heavy cream
1/2 teaspoon freshly grated lemon zest
1/4 teaspoon sugar
freshly grated nutmeg to taste
oyster crackers as an accompaniment

Steps:

  • Drain the oysters in a fine sieve set over a measuring cup, add enough water to the oyster liquor to measure 2 1/2 cups, and reserve the liquid. Discard any shell fragments from the oysters, rinse the oysters briefly, and chop them into 1/2-inch pieces. In a kettle cook the onion in the butter over moderate heat, stirring occasionally, until it is pale golden, add the flour, and cook the roux, stirring, for 2 minutes. Whisk in the reserved oyster liquid and bring the mixture to a boil, whisking. Add the spinach, half the oysters, and the tarragon and simmer the mixture, stirring, for 2 minutes. In a blender purée the mixture in batches until it is smooth, transferring it as it is puréed to a bowl, and return it to the kettle. Add the cream and the remaining oysters and heat the bisque over moderate heat, stirring, until it is hot and the oysters are cooked, but do not let it boil. Stir in the zest, the sugar, the nutmeg, and salt and pepper to taste and serve the bisque with the oyster crackers.

OYSTER SPINACH BISQUE WITH CORN BREAD CROUTONS



Oyster Spinach Bisque with Corn Bread Croutons image

Categories     Soup/Stew     Dairy     Leafy Green     Shellfish     Christmas     Winter     Gourmet

Yield Makes about 6 cups, serving 8

Number Of Ingredients 9

36 shucked oysters in their liquor
2 tablespoons unsalted butter
2 large shallots, chopped fine
1/2 cup medium-dry Sherry
3 cups milk
1 cup heavy cream
1 cup packed spinach leaves, washed well, drained, and shredded fine
Garnish: 24 small spinach leaves, washed well and spun day, and 1/4 cup finely chopped red bell pepper
Corn Bread Croutons

Steps:

  • Drain oysters in a fine sieve set over a glass measure, adding enough water to liquor to measure 1 cup, and reserve liquid. Rinse oysters under cold water and drain. Transfer oysters to a bowl and chill, covered.
  • In a large saucepan melt butter over moderate heat until foam subsides and cook shallots, stirring, until softened. Add Sherry and cook until almost all liquid is evaporated. Stir in reserved oyster liquid and 1 1/2 cups milk and bring barely to a simmer (do not let boil). Stir in 12 oysters and poach until edges begin to curl, about 2 minutes. (Liquid may separate but will come together once blended.) In a blender purée mixture in batches until smooth and strain into a kettle, skimming froth. Stir in remaining 1 1/2 cups milk and cream and bring barely to a simmer (do not let boil). Stir in remaining 24 oysters, spinach, and salt and pepper to taste and poach oysters until edges begin to curl, about 2 minutes.
  • Ladle bisque into 8 heated soup plates and garnish with spinach leaves and bell pepper. Serve bisque with croutons.

OYSTER BISQUE



Oyster Bisque image

Make and share this Oyster Bisque recipe from Food.com.

Provided by Frank Butcher

Categories     European

Yield 1 batch

Number Of Ingredients 11

1/2 cup butter
1 cup celery, minced
1/4 cup shallot, minced
1 quart oyster, liquid from, strained
5 cups milk
1 cup heavy cream
4 egg yolks
1 cup milk, simmering
1 quart oyster, shucked
to taste salt and pepper
to taste paprika

Steps:

  • Melt butter in a heavy kettle. Add the celery and shallots.
  • Cook, stirring, for 10 minutes over moderately low heat until vegetables are soft. Pour in the strained liquid, milk and cream.
  • Bring the mixture to a simmer.
  • (Do not boil.) Beat the egg yolks lightly in a small bowl.
  • Whisk the hot milk mixture into the egg yolks; stir the milk-egg mixture into the kettle. Add the oysters, salt and pepper.
  • Simmer, stirring, until bisque is lightly thickened, and the edges of the oyste rs have curled.
  • Do not let the bisque come to a boil.
  • Transfer to a heated soup tureen and sprinkle with the paprika.

CRAB AND OYSTER BISQUE



Crab and Oyster Bisque image

French dinner ready in 20 minutes! Crab and oyster come together in this tasty bisque made using Gold Medal® all-purpose flour.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 10

Number Of Ingredients 14

1/4 cup butter or margarine
4 cloves garlic, finely chopped
2 shallots, finely chopped
3 tablespoons Gold Medal™ all-purpose flour
1 bottle (8 oz) clam juice
1 cup dry white wine
1 tablespoon Worcestershire sauce
1 teaspoon Cajun seasoning
1/4 teaspoon pepper
1 quart (4 cups) whipping cream
1 container (12 oz) fresh oysters, drained
1 lb fresh lump crabmeat
Oyster crackers, if desired
Chopped fresh Italian (flat-leaf) parsley

Steps:

  • In 4- to 5-quart Dutch oven, melt butter over medium heat. Cook garlic and shallots in butter, stirring occasionally, until tender. Add flour; cook 1 minute, stirring constantly. Add clam juice and wine; cook 2 minutes, stirring constantly, until thickened.
  • Stir in Worcestershire sauce, Cajun seasoning, pepper and whipping cream. Cook until thoroughly heated, about 10 minutes. Stir in oysters and crabmeat; cook just until edges of oysters curl. Serve with oyster crackers; sprinkle with parsley.

Nutrition Facts : Calories 362, Carbohydrate 7 g, Fat 7, Fiber 0 g, Protein 4 g, SaturatedFat 22 g, ServingSize 1 Serving, Sodium 219 mg

OYSTER & ARTICHOKE BISQUE



Oyster & Artichoke Bisque image

Make and share this Oyster & Artichoke Bisque recipe from Food.com.

Provided by scott miller

Categories     < 60 Mins

Time 35m

Yield 9 cups, 8 serving(s)

Number Of Ingredients 13

1/2 cup butter
1 small onion, diced
2 celery ribs, diced
3 cloves garlic, diced
1/4 cup flour
2 cups milk
3 cups half-and-half
1/2 teaspoon salt
1/2 teaspoon white pepper
1 teaspoon Tabasco sauce
24 ounces oysters, drained
2 (14 ounce) cans artichoke bottoms, chopped
1/4 cup dry sherry

Steps:

  • Melt the butter in a sauce pot.
  • Add the onion, celery, and garlic; saute for 5 minutes or until tender.
  • Whisk in the flour and stir for 3 minutes.
  • Add the milk and heat until thickened.
  • Stir in the half and half and seasonings.
  • Bring to a boil, stirring constantly.
  • Reduce the heat, add the oysters and artichokes.
  • Simmer for 5 minutes, then add the sherry.

CORN AND OYSTER BISQUE



Corn and Oyster Bisque image

Categories     Soup/Stew     Milk/Cream     Blender     Oyster     Corn     Gourmet

Yield Makes about 7 1/2 cups, serving 6 as a first course

Number Of Ingredients 8

5 ears of fresh or frozen corn
3 cups water
1 bay leaf
18 oysters, shucked, reserving the liquor
2 cups milk
1/4 teaspoon Tabasco, or to taste
whole or minced fresh parsley leaves for garnish
paprika for garnish

Steps:

  • Cut the corn kernels from the cobs on a work surface, transfer them to a large saucepan, and with the back of a knife scrape the milk from the cobs into the pan. Cut each cob into 3 pieces and add them to the pan. Add the water and the bay leaf and simmer the mixture, covered, for 30 minutes. Discard the cobs and the bay leaf, in a blender purée the corn mixture in batches, and strain the purée through a fine sieve into a bowl, pressing hard on the solids. Transfer the purée to the pan and pour the reserved oyster liquor through a fine sieve into the pan. Add the milk, the Tabasco, and salt to taste and heat the mixture over moderate heat, stirring, being careful not to let it boil, until it is hot. Add the oysters and heat the soup, stirring, being careful not to let it boil, for 3 minutes, or until the edges of the oysters curl. Ladle the soup into heated shallow bowls and garnish each serving with some of the parsley and the paprika.

OYSTER & ARTICHOKE BISQUE



Oyster & Artichoke Bisque image

Provided by Cheryl P

Categories     Chowders

Number Of Ingredients 16

8 Tbsp flour
16 oz butter
6 c beef stock
2 chopped celery ribs
3 large onions, finely chopped
1 bunch green onions, finely chopped
1/4 tsp thyme
2 cloves minced fresh garlic
2 can(s) artichoke hearts, 14 ounces each, undrained
10 oz oysters, raw with juice
salt and pepper
1/4 tsp hot sauce
1 c dry white wine
4 oz light cream
2 Tbsp parsley, minced
2 bay leaves

Steps:

  • 1. Melt the butter in a heavy pot and add the flour.
  • 2. Over a low heat cook for 5 minutes, stirring constantly.
  • 3. Slowly add the stock and when well mixed, add the celery, onions, green onions, bay leaves, thyme and garlic.
  • 4. Let this simmer for 45 minutes.
  • 5. Chop the artichoke hearts fairly fine and then add to the pot along with the artichoke water.
  • 6. Add oysters and their juice.
  • 7. Cook at a low simmer for another 30 minutes.
  • 8. Add salt and pepper to taste, the hot sauce, wine and cream and bring to a simmer.
  • 9. Do NOT boil.
  • 10. The bisque is now ready to serve.
  • 11. Sprinkle a bit of parsley over the bisque in each plate.

OYSTER BISQUE



OYSTER BISQUE image

Categories     Soup/Stew     Shellfish

Number Of Ingredients 14

Ingredients
2 (8-ounce) containers standard oysters, undrained
1 (8-ounce) bottle clam juice
1 tablespoon hot water
1/4 teaspoon saffron threads, crushed
1 teaspoon butter
1 cup coarsely chopped red onion
1 cup coarsely chopped celery
1/4 cup all-purpose flour
3/4 teaspoon ground coriander seeds
3 cups 2% reduced-fat milk
1/4 cup chopped fresh flat-leaf parsley
1/4 teaspoon salt
1/8 teaspoon ground red pepper

Steps:

  • Preparation Drain the oysters in a colander over a bowl, reserving the liquid. Add enough clam juice to the oyster liquid to equal 1 cup, and set aside. Reserve the remaining clam juice for another use. Coarsely chop oysters. Combine water and saffron in small bowl; set aside. Melt the butter in a large saucepan over medium heat. Add the onion and celery; cook for 5 minutes, stirring frequently. Stir in flour and coriander; cook 1 minute. Add the oyster liquid, saffron water, and milk, stirring with a whisk. Cook until thick (about 12 minutes), stirring frequently. Add the oysters, parsley, salt, and pepper. Cook for 3 minutes or until edges of oysters curl. Nutritional Information Calories: 153 (30% from fat) Fat: 5.1g (sat 2.4g,mono 1.1g,poly 0.7g) Protein: 10.6g Carbohydrate: 16.2g Fiber: 1.2g Cholesterol: 53mg Iron: 5.7mg Sodium: 313mg Calcium: 205mg Cooking Light, DECEMBER 2001

OYSTER BISQUE - LIGHT



Oyster Bisque - Light image

Make and share this Oyster Bisque - Light recipe from Food.com.

Provided by Derf2440

Categories     One Dish Meal

Time 30m

Yield 6 serving(s)

Number Of Ingredients 13

2 (8 ounce) containers oysters (or bottled)
1 (8 ounce) bottle clam juice
1 tablespoon hot water
1/4 teaspoon saffron thread, crushed (can be omitted, I use turmeric for the colour, just enough to give a nice pale yellow colour)
1 teaspoon butter
1 cup coarsely chopped red onion
1 cup coarsely chopped celery
1/4 cup all-purpose flour
3/4 teaspoon ground coriander
3 cups 2% low-fat milk
1/4 cup chopped fresh parsley
1/4 teaspoon salt
1/8 teaspoon cayenne pepper

Steps:

  • Drain the oysters in a colander over a bowl, reserve the liquid.
  • Add enough clam juice to the oyster liquid to make one cup and set aside.
  • Reserve the remaining clam juice for another use.
  • Coarsely chop oysters.
  • Combine water and saffron, if using, in a small bowl and set aside.
  • Melt the butter in a large saucepan over medium heat.
  • Add the onion and celery, cook for 5 minutes, stirring frequently.
  • Stir in flour and coriander, cook 1 minute.
  • Add the oyster liquid, saffron water if using, or tumeric, and milk,stirring with a whisk.
  • Cook until thick, about 12 minutes, stirring frequently.
  • Add the oysters, parsley, salt and cayenne.
  • Cook 3 minutes or until edges of oysters curl.

Tips:

  • Use fresh oysters: Fresh oysters have a briny, sweet flavor that is essential for a great bisque. If you can't find fresh oysters, frozen oysters can be substituted, but they will not have the same flavor.
  • Shuck the oysters yourself: Shucking oysters may seem daunting, but it's actually quite easy. There are many tutorials available online that can show you how to do it. Shucking your own oysters will save you money and ensure that you get the freshest possible oysters.
  • Use a good quality white wine: The white wine you use in your bisque will contribute to the flavor of the dish, so it's important to choose a good one. A dry white wine with a fruity flavor, such as Sauvignon Blanc or Pinot Grigio, is a good choice.
  • Don't overcook the oysters: Oysters are very delicate and can easily be overcooked. Cook them just until they are opaque and tender, about 3-4 minutes.
  • Serve the bisque immediately: Oyster bisque is best served fresh and hot. If you need to make it ahead of time, you can store it in the refrigerator for up to 3 days, or in the freezer for up to 3 months. When you're ready to serve, reheat the bisque over low heat until warmed through.

Conclusion:

Oyster bisque is a delicious and elegant soup that is perfect for any occasion. It's easy to make and can be tailored to your own taste. With a little planning, you can make oyster bisque that will impress your friends and family. So next time you're looking for a special soup to make, give oyster bisque a try. You won't be disappointed.

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