2 pts. shucked select Chesapeake Oysters
1/2 stick butter
1 quart half & half
1/2 pint heavy cream
Ground red pepper
Dash white pepper
Dash of ginger
2 jiggers sherry
1 dash Angostura bitters

In a 4 quart pot, melt half stick of butter, saute Oysters until curdled, season Oysters with ground ginger, red and white pepper. Add half and half and heavy cream. Heat not quite to boil, add sherry and stir. Place a pat of butter into each bowl, along with a dash of red pepper and a dash of Angostura bitters. Spoon in Oysters and bisque. Serve hot.