Oyster Stew

Melt 3 tablespoons butter in a large soup kettle or Dutch oven. Add shallots or onion and celery. Over medium heat, saute until softened. Add bay leaf and lemon peel; saute 1 minute longer. Add half-and-half, salt, paprika, cayenne pepper and Worcestershire sauce. Heat until very hot; do not boil. If oysters are large, cut in half. Add oysters and liquor to kettle. Cook about 3 minutes,stirring constantly, until edges of oysters start to curl and become firm. Do not overcook. Taste and adjust seasonings. Divide oysters among 6 serving bowls. ladle in broth. Cut 2 tablespoons butter into 6 pats; float 1 pat in each bowl. Garnish with paprika.