Recipes
Roasted Oysters and Meyer Lemon
Roasting oysters only increases the depth of earthiness of the shellfish’s flavor.
Yield: 4
Cook Time: 15 minutes
Ingredients
- 3 dozen unshucked oysters, scrubbed
- 4 ounces butter, softened
- Grated zest from 2 lemons, preferably Meyer; cut lemons into large wedges
- Sea salt
Directions
Arrange oven racks in lower and upper thirds of oven. Heat oven to 400 degrees. Spread oysters in a single layer in two roasting pans. Roast oysters for 6 to 8 minutes, or until shells begin to open. Remove from oven.
While oysters roast, mash together butter and lemon zest with a pastry blender or fork. Season with salt. Continue mashing until well blended.
Using a shucking knife and a towel to hold onto oysters, remove top shells and loosen oysters. Put oysters in bottom shells; place in roasting pans. Dab about 1/2 teaspoon of lemon butter on each oyster. Return pans to oven and roast 2 to 3 more minutes, just until butter is melted. Serve oysters with wedges of lemon.
While oysters roast, mash together butter and lemon zest with a pastry blender or fork. Season with salt. Continue mashing until well blended.
Using a shucking knife and a towel to hold onto oysters, remove top shells and loosen oysters. Put oysters in bottom shells; place in roasting pans. Dab about 1/2 teaspoon of lemon butter on each oyster. Return pans to oven and roast 2 to 3 more minutes, just until butter is melted. Serve oysters with wedges of lemon.
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