Roasted Oysters And Meyer Lemon Recipes

EASY BUTTER AND HERB BAKED OYSTERS

Steps:

• Gather the ingredients.
• Position a rack in the center of the oven and heat to 425 F/220 C/Gas Mark 7. Add a layer of rock salt to a rimmed baking sheet or substitute dry, uncooked rice. This will keep the oyster shells from wobbling.
• Scrub the oyster shells with a stiff brush.
• Carefully shuck the oysters over a bowl to catch any liquids that might spill out. Run the knife along the bottom of the inside of the shell to loosen the oyster. If some of the oyster liquor does spill out, return it to the bottom shell. Discard the top shells and arrange the oysters in the bottom shell with their liquid in the prepared baking pan.
• In a medium skillet over medium heat, melt 4 tablespoons of the butter. Add the panko crumbs and cook, stirring, until the crumbs are lightly browned. Remove from the heat and set aside.
• In a bowl, combine the remaining 4 tablespoons of softened butter with the chives, lemon zest, and the lemon juice.
• Top each oyster with a scant teaspoon of the butter-chive mixture and then sprinkle each with the buttered panko crumbs.
• If desired, finish with a light sprinkling of paprika.
• Bake the oysters until the oysters are cooked through and the topping is golden brown, 8 to 10 minutes.
• Sprinkle with fresh chopped parsley and serve with lemon wedges.

GRILLED OYSTERS WITH LEMON BUTTER

Steps:

• Preheat grill or Great Grate over medium heat.
• Scrub and rinse the oysters. Keep refrigerated until ready to grill.
• To make the sauce: Pour the cream into a 1-quart saucepan and cook over low heat, whisking occasionally to prevent the cream from boiling over, until the volume is reduced by half, about 8 minutes. Increase the heat to medium and add the butter, 1 piece at a time, whisking constantly, until the sauce is shiny, emulsified, and thick enough to coat the back of a spoon. Add the lemon juice and simmer briefly. Remove the saucepan from the heat. Add the chervil or parsley and season, to taste, with salt and pepper. Keep the sauce warm until ready to serve.
• Set up the oysters on the grill with the cup side down (and flat side up) or place them directly on the grill in the same fashion. Cook the oysters without turning them.
• As soon as the oysters pop open, after 8 to 10 minutes, transfer them carefully with tongs to a platter (or plates) lined with a bed rock salt. If you are using a Great Grate, this won't be necessary. Use the tongs to pry off the top shells. Spoon 1 teaspoon sauce over each oyster and serve immediately.

GRILLED OYSTERS WITH LEMON DILL BUTTER

Steps:

• Heat a charcoal or gas grill. If using charcoal, make sure you have a full layer of hot coals on the grate.
• In the bowl of an electric mixer fitted with the paddle attachment, combine the butter, garlic, dill, lemon zest, lemon juice, 3/4 teaspoon kosher salt and 1/4 teaspoon pepper.
• Place the oysters (oyster-side up!) on a platter. With two small spoons, place a small dollop (about 1 teaspoon) of the herbed butter on each oyster. Place lightly crinkled sheets of aluminum foil loosely on the grill grates. Place the oysters on the foil, making sure they're level so the butter doesn't spill out. (The foil keeps the oyster shells from tipping over.) Cover the grill with the lid, making sure the vents are open, and cook for 2 to 3 minutes, until the butter comes to a simmer and the oysters are just heated through. Sprinkle with sea salt and serve hot.

OYSTERS WITH MEYER LEMONS AND CRACKED PEPPERCORNS

Steps:

• Arrange oysters on a bed of crushed ice. Top each with a lemon segment. Crush peppercorns with the flat side of a chef's knife, and sprinkle over lemon. Serve garnished with lemon rounds.

ROASTED OYSTERS WITH GARLIC-PARSLEY BUTTER

Steps:

• Make the garlic-parsley butter: Puree the butter, parsley, shallots, lemon zest, roasted garlic and a little salt and pepper in a food processor until smooth.
• Preheat the oven to 375 degrees F. Open the oysters with an oyster knife. Divide the oysters among small baking dishes lined with baguette slices. Place a heaping teaspoon of garlic-parsley butter on each oyster. Roast the oysters until the butter is melted, 8 to 10 minutes. Serve immediately.

OVEN-ROASTED OYSTERS

Steps:

• Heat oven to 475 degrees. Working in batches, arrange oysters in a single layer in a 12-by-16-inch roasting pan fitted with a flat rack. Pour 1/3. inch of hot tap water into pan, and bake for 7 minutes, or until oyster shells have begun to open.
• Using gloves or tongs, transfer oysters to a table covered in newspaper for guests to shuck, garnish and eat while next batch cooks. Add water to pan as necessary, and repeat roasting until all oysters have been served, about 45 minutes. Serve with lemon wedges hot sauce, and sour orange mignonette.