An alternative to eating them raw, this grilled oyster recipe adds some extra flavour through the addition of parsley, garlic and tabasco.
8 Whole Live Oysters
2 Cloves of Garlic
2 Tblsp of Olive Oil
3 Tblsp of Unsalted Butter Softened
Squeeze of Lemon Juice
Dash of Tabasco
Cracked Black Pepper
1 Tblsp Very Fine Chopped Parsley
Prep: 10min › Cook: 4min › Ready in: 14min
In a bowl mix together all of the sauce ingredients until well combined.
If you are able to shuck an oyster, shuck all 8 and place on a baking tray.
To keep the oysters upright use piles of rock salt or rice if you don’t have any.
Divide the butter mixture between the shell and place under the grill for 3-4 minutes.
Don't know how to shuck?
If you don’t know how to shuck an oyster start by placing the closed oysters on the baking tray with the salt as above. Ensure you place the oysters with the flat side of the shell facing upwards. Place under the pre-heated grill for 1 minute, you should start to see the shells opening, remove from the grill.
Using an oven mitt to protect to your hands from the heat slide a shucking knife or a sturdy round-bladed knife into the gap between the shells and twist the knife to leverage the shells open. Remove the shell and place the oyster back on the tray. Divide the sauce between the shells and grill for another 2-3 minutes.
http://www.scottishshellfish.co.uk/wp-content/uploads/2019/12/letterbox_LobsterThermidor.jpg434772Jen McDonaldhttp://www.scottishshellfish.co.uk/wp-content/uploads/2017/10/SSMG-logo-495x191.pngJen McDonald2019-12-05 15:15:052019-12-05 15:15:07Lobster thermidor with white wine sauce