Lobster Pan Roast Oyster Bar Ny Recipes

OYSTER BAR PAN ROAST

Steps:

• In large pan over medium heat, melt butter. Add salt, white pepper, celery seed, paprika, lemon juice, Worcestershire sauce, Tobasco, white wine, cocktail sauce and clam juice.
• Add seafood, stir and bring to a full boil. Add half-and-half and return contents of pan to boil.
• Place butter in bottom of deep bowl, pour in pan roast, sprinkle with paprika and serve.

GRAND CENTRAL OYSTER BAR OYSTER PANROAST

Steps:

• In a double boiler with water boiling on high, combine clam juice, butter, celery salt, and Worcestershire sauce. Once the butter melts, add the oysters and cook for 30 seconds, stirring constantly. Add chili sauce and stir well. Add half-and-half and cook for a few minutes until the cream is hot, but not boiling. Add a slice of white toast to a warm 9-inch soup plate and underline with a 10 5/8-inch plate. Using a slotted spoon, transfer oysters over toast in soup plate. Remove top pan and pour hot liquid contents over the oysters, filling to about 1/4-inch beneath the rim. Garnish with a dash of paprika. Serve with 1 package of oyster crackers.

OYSTER PAN ROAST

Steps:

• In the top part of a double boiler set over water boiling on high heat, combine clam juice, butter, celery salt, and Worcestershire sauce. Once butter melts, add the oysters and cook for 30 seconds, stirring constantly. Add chili sauce and stir well. Add half-and-half and cook for a few minutes until the cream is hot and almost simmering, but not boiling.
• Add a slice of white toast to a warm 9-inch soup bowl and underline with a slightly larger plate. Using a slotted spoon, transfer oysters over the toast in soup bowl. Pour soup over the oysters, filling to about 1/4-inch beneath the rim. Garnish with a dash of paprika and serve with oyster crackers.

LOBSTER PAN ROAST (OYSTER BAR NY)

Steps:

• 1.Cut lobster meat into bite size pieces. In top of double boiler combine lobster, butter, chili sauce, Worcester sauce, paprika, celery salt and wine. 2.Place over rapidly boiling water and cook, stirring continuously, until well combined. Continue cooking 1 minute longer. 3. Add cream and continue cooking, stirring, until mixture is just at boiling point. DO NOT BOIL. Taste, adding salt and white pepper, if desired. 4. Place bread on warm plate. Pour lobster mixture over bread. Sprinkle a little paprika.

SEAFOOD PAN ROAST

Steps:

• In a saute pan melt 4 oz. of the butter over medium heat.
• Add white wine, paprika, celery seed, clam juice, lemon juice, worcestershire, tabasco, cocktail sauce and salt & pepper.
• If using clams or mussels add them now and cook until they open.
• Add shrimp, scallops, lobster and/or crab meat and bring to a full boil.
• Add heavy whipping cream and boil for 1 minute.
• Add last 4 oz. of butter.
• Garnish with chives.

OYSTER PAN ROAST WITH SEA URCHIN BUTTER

Steps:

• Place a sieve over a large mixing bowl. Using a rubber spatula, pass sea urchin through sieve. Season with salt and one-quarter of the lemon juice, then purée in a food processor. Add butter gradually until compound is creamy and still tastes strongly of uni. (You may find that you do not need full amount of butter.) Check seasoning, adding salt and lemon juice to taste, then transfer to small bowl and refrigerate until ready to use.
• Place a heavy pan over medium heat and add olive oil. When it shimmers, add shallots and cook gently until soft. Add garlic and continue to cook for 5 minutes, until garlic is soft as well. Add vermouth and reduce until slightly dry. Add fish stock and reduce by a third.
• Add cream and reduce until it is thick enough to coat the back of a spoon. Stir frequently so that onions do not stick to bottom of pot. Add oysters and their liquor and cook until meat slightly curls at edges, about 3 minutes. Season to taste with salt and lemon juice. Place in warmed bowls.
• Spread a layer of sea-urchin butter across pieces of toast and serve alongside pan roast.

OYSTER PAN ROAST

Steps:

• In a metal bowl or double boiler set over a saucepan of simmering water stir together oysters with their liquor, chili sauce, wine, Worcestershire sauce, celery salt, and 2 tablespoons butter and simmer, stirring occasionally, just until edges of oysters begin to curl, about 5 minutes. Add cream and bring barely to a simmer (do not let boil).
• Put toast in 2 bowls and top with remaining butter. Ladle oyster mixture over toast and sprinkle with paprika.

PAN-ROASTED LOBSTERS

Steps:

• Preheat oven to 500 degrees. Boil a small saucepan of water.
• Place the lobsters on a cutting board. Plunge a sharp, heavy-bladed knife into each lobster's head, just behind the eyes, and split the heads. The lobsters will be dead but may still move. Split each lobster in two lengthwise. Remove the black vein in the tail, the sandy sac in the head, the dark green egg sac and the liver from the chest cavity. Discard the eight small legs. Twist off the claws.
• Poach the claws in the boiling water for 3 minutes. Rinse under cold water and set aside. When the claws are cool enough to handle, crack them open and remove the meat, in one piece if possible, and in large chunks from the knuckles.
• Heat the skillets over medium-high heat and add 2 tablespoons oil to each. When the oil shimmers, add the lobsters shell side down. Move them around so the shell becomes red all over. After 3 minutes turn them over and sear the meat for another minute. Place pans in the oven for 3 minutes more.
• Carefully remove the pans from the oven and place the lobster halves, shell side down, on a platter.
• Add half the shallots to each pan and cook over medium-high heat for 1 minute. Working with one pan at a time, add half of the Cognac to each, and when the Cognac is warmed, carefully ignite it using a long match or a butane lighter. Have the lid ready to subdue the flames and avert your face while lighting the Cognac.
• When the flames are gone, stir to clean the pan of any lobster cooking bits. Pour the liquid from one pan into the other, and place the pan with the liquid over medium heat. Add white wine, the claw meat, the tarragon and chives. Boil to reduce liquid slightly. Add the butter pieces one at a time, and whisk until each is just melted before adding the next one. Keep the liquid just under boiling so the sauce doesn't separate.
• Season the sauce with salt and pepper. Add the claw meat to the chest cavities, and spoon the emulsion over the lobster. Serve immediately.