Baked Luau Oysters Recipes

EMERIL'S GULFCOAST FISHHOUSE RESTAURANT BAKED OYSTERS

Steps:

• In a small bowl combine the butter with the garlic, shallots, and 1 tablespoon of the parsley. Stir to blend thoroughly, and then transfer to the refrigerator while you prepare the oysters.
• Set the oven to the broil setting or preheated to 500 degrees F. Position the top oven rack in the upper third of the oven.
• Season the oysters with salt and pepper. Divide the oysters evenly between 6 individual gratin dishes just large enough to hold the oysters in 1 layer. Shallow gratin dishes approximately 4 by 6 by 1-inch that have a volume capacity of about 8 ounces work well. Sprinkle the crabmeat evenly over the oysters in the ramekins. Using a small spoon, place dabs of the compound butter over the tops of the dishes, dividing the entire amount of butter evenly among the 6 dishes. Squeeze fresh lemon juice over the top. In a small bowl combine the bread crumbs, grated cheese and olive oil. Sprinkle evenly over the oysters and transfer the gratin dishes to a large baking sheet and place in the oven. Broil until the crumbs are golden brown and the oysters are just cooked through and curled around the edges.
• While the oysters are baking, in a small bowl combine the bread crumbs, 2 tablespoons of the Parmesan, and the olive oil. Stir until thoroughly combined.
• Remove the oysters from the oven and sprinkle the crumb mixture evenly over the tops of the oysters in the dishes. Return to the oven and bake until the crumbs are golden brown and the oysters are just cooked through, about 3 to 4 minutes longer.
• Remove the oysters from the oven, garnish with the remaining Parmesan and parsley, and serve immediately, with lemon wedges for guests to use according to taste.

UMEKES LUAU OYSTERS

Steps:

• Boil taro leaves in a saucepan with 4 quarts water for about an hour. Taste to check if the leaves make your mouth itchy. If it does, you need to cook down the leaves down longer. If not, put the leaves in a strainer and press out the water. Set aside.
• In a pot, add butter, garlic and taro leaves and cook down, stirring occasionally, for 10 minutes. Add coconut milk and mix well.
• Preheat a salamander or broiler to 375 degrees F.
• Top oysters with the taro sauce mixture.
• Sprinkle Parmesan and panko on each oyster.
• Broil until cheese is melted and panko is crisp, about 5 minutes. Serve immediately.

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.

BAKED LU'AU OYSTERS

Steps:

• Whip eggs and wine together. In double boiler, cook egg mixture, stirring constantly. Add salt and white pepper to taste.
• Stir in steamed lu'au leaves, and remove mixture from double boiler; set aside. NOTE: Be sure leaves are completely cooked; otherwise they will be scratchy on the palate.
• Arrange raw oysters on a platter, and sprinkle with a little bit of ginger, garlic, cilantro, and green onion.
• Scoop a spoonful of egg-lu'au sauce to cover each oyster. Pop oysters into the broiler for a couple of minutes, or until tops are brown. Ready to serve!

BAKED OYSTERS

Steps:

• Preheat oven to 450 degrees. Spread salt in a shallow baking dish. Nestle oysters in their bottom shells in the salt.
• In a bowl, combine breadcrumbs, mustard, parsley, and butter; season with pepper. Sprinkle 1 teaspoon mixture on each oyster; top with bacon pieces.
• Bake until oysters curl and topping browns, 10 to 12 minutes. Serve immediately with lemon wedges.

CRISPY OVEN-FRIED OYSTERS

Steps:

• Preheat oven to 400°. In a shallow bowl, combine flour, salt and pepper. In another shallow bowl, whisk eggs. In a third bowl, combine bread crumbs, cheese, parsley and garlic salt. , Coat oysters with flour mixture, then dip in eggs, and coat with crumb mixture. Place in a greased 15x10x1-in. baking pan; drizzle with oil., Bake until golden brown, 12-15 minutes. Meanwhile, in a small bowl, whisk mayonnaise ingredients. Serve with oysters.