There is nothing more majestic than creamy Oyster Bisque topped with crisp pastry, and when made with briny Gulf oysters, this is the perfect starter for a memorable dinner.
Oyster Bisque – a classic Louisiana recipe with surprising new flavors. (Photo credit: George Graham)
Louisiana oysters are prized throughout the nation, and to find out more, I recently joined the folks at Louisiana Direct Seafood for a trip to Houma to visit the Voisin family at Motivatit Seafoods. I met with Naomi Voisin Porche, who manages the company and is a knowledgeable spokesperson for their products. Just when I thought I knew a lot about oysters, Naomi enlightened me (see the video) to several innovations that Motivatit has brought to the retail and restaurant market.
Naomi Porche is proud of her family’s innovative oyster products. (Photo credit: George Graham)
In the 1990s, the company discovered a high-pressure processing machine capable of killing bacteria while leaving the oyster’s taste and texture in perfect condition. Not only was the bacteria eliminated, but surprisingly, the abductor muscle was released from the shell, literally shucking itself. And now, the product marked with a Gold Band is the premier product of a full line of fresh and frozen oysters.
And now they’ve brought the same process to their Gold Band Frozen Half Shell Oysters where the oysters are cryogenically frozen. The result is a fully detached, perfectly presented frozen half shell oyster. Not only is this a labor-saving product for restaurants, but it is also now in demand with home cooks for backyard events, hunting camps, and tailgating.
Charlene is a skillful oyster shucker who has worked at Motivatit for 14 years. (Photo credit: George Graham)
Armed with a supply of salty Louisiana oysters, it’s time to fire up the stove. This classic recipe for Oyster Bisque has a few surprises. Within the many underlying layers of flavor, you’ll find that cheese is one of them. Many opt for Brie in oyster soup recipes, but I prefer Boursin from the Normandy region of northern France as it has a smoother, creamier texture and mild flavor, which pairs well with the delicate Louisiana oysters. An accent of fresh thyme enhances the delicate balance of the dish and, of course, spinach.
Spinach and oysters are a natural. Not only for connection to the famous Rockefeller dish but spinach as a leafy vegetable, has many of the same delicate traits as oysters–a perfect blend of unassuming ingredients. And a splash of Herbsaint liqueur elevates the elegance of this dish with its anise flavor. The crowning glory of this recipe is the puff pastry that seals the flavors and creates a golden brown delicious crust that adds texture to the velvety smooth, cream-kissed treasure inside.
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Find your Louisiana oysters at local retailers, or if you live outside the state, visit the Louisiana Direct Seafood SHOP, and they can ship them directly to you.
- 1 quart shucked Louisiana oysters, plus 1 cup reserved oyster liquor (optional)
- 1 stick unsalted butter
- 1 cup diced white onion
- 1 cup diced celery
- ½ cup diced green bell pepper
- 1 tablespoon minced garlic
- 3 tablespoons all-purpose flour
- 1 cup Herbsaint liqueur
- 1 cup heavy whipping cream
- 1 tablespoon chopped fresh thyme leaves
- 2 cups firmly-packed fresh spinach leaves, stems removed
- 1 tablespoon fresh-squeezed lemon juice
- 3 packages (5.5 ounce) Boursin with Garlic and Fine Herbs cheese
- 2 cups half and half
- 1 teaspoon white pepper
- Dash of hot sauce
- Pinch of kosher salt
- 1 package Pepperidge Farm Puff Pastry sheets
- 1 egg
- Baguette slices, toasted
- Preheat the oven to 400ºF.
- Remove 1 dozen oysters from the container to a chopping board, chop them coarsely and move to a cold metal bowl. Remove another dozen oysters from the container and move them straight to the same metal bowl. Remove 1 cup of oyster liquor (if using) from the container and reserve. Refrigerate all.
- In a large saucepan over medium heat, add the butter. Once the butter is melted, add the onions, celery, and bell pepper and cook until the onions turn translucent, about 5 minutes. Add the garlic and flour and continue cooking while whisking constantly to make a light roux.
- Once the flour has absorbed the butter and has cooked out the flour taste, about 5 minutes, add half of the Herbsaint. Cook until the alcohol begins to burn off, about 3 minutes, and then add the heavy cream along with the fresh thyme, spinach leaves, and lemon juice. Continue cooking and stirring as the cream reduces by half.
- Unwrap two of the packages of Boursin cheese and chop it into chunks. Add the cheese to the pot along with some of the half and half. Continue cooking on a low simmer as the ingredients come together. Add more of the half and half to thin out the thickened soup. Add the white pepper and a dash of hot sauce to taste. Correct the seasoning by adding salt, if needed.
- Bring the bisque to a simmer, but careful not to let it boil. Add the rest of the Herbsaint as well as more of the half and half, and let it cook for another 5 minutes. Turn the heat off and add the remaining oysters.
- Unpackage the puff pastry and move to a cutting board. Turn the ramekins over and cut a square large enough to fit over the opening of the bowl.
- Fill the bowls with the oyster bisque and place the pastry squares over the bowls and crease around the edges. Brush the egg on top. Place them on a cookie sheet and move to the oven. Cook until the pastry bakes to a golden brown. Remove from the oven.
- Open the remaining package of Boursin and spread the baguette slices with a thick layer of cheese. Place them on a sheet pan and place in the oven under the broiler. Watch closely. It will only take seconds for the cheese to brown and melt. Remove from the oven and serve immediately.
This Boat-To-Table series of stories, recipes, and information about our seafood industry is brought to you in support of Louisiana Direct Seafood, a free program of Louisiana Sea Grant and LSU Ag Center.
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