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Oyster Bisque

Oyster Bisque 

Serves 2
2 Dozen Oysters Shucked reserved in their liquor (or 30 of Shawn's big oysters for larger servings!)
1 1/2 pints half and half or light cream
2 egg yokes
1/2 Stick Butter
3 Tablespoons Flour
1/4 cup dry sherry
Dash of Cayenne Pepper
Black Pepper to Taste

Cut oysters into smaller pieces or not (this is really a matter of personal preferences) 
In a double boiler melt the butter under low heat and add the flour to make a roux, stir until roux is a light golden color.
add the black pepper and cayenne.
Add the oyster liquor to the roux and stir until well mixed
Add the oysters and cook for 4-6 minutes under low heat stirring intermittently, If the mixture is bubbling it is too hot!. 
Add the Half & Half or Cream stir and heat until the Bisque thickens. Do Not Let it Boil. 
Add the Sherry
In a bowl beat the egg yokes, while beating the yokes slowly add about 1-2 cups of the hot liquid. Then slowly pour the egg mixture into the double boiler while stirring vigorously. Stir for about a minute and remove the bisque from heat and serve immediately. 

Note, this recipe can be done without a double boiler provided a careful eye is kept and it is constantly stirred.