Roasted Oysters And Meyer Lemon Recipes

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OYSTERS WITH MEYER LEMONS AND CRACKED PEPPERCORNS



Oysters with Meyer Lemons and Cracked Peppercorns image

The mild acidity of Meyer lemons and the spice of ground pink and green peppercorns bring aroma and piquancy to the gentle brininess of a freshly shucked Malpeque oyster.

Provided by Martha Stewart

Categories     Appetizers

Yield Makes 1 dozen

Number Of Ingredients 4

1 dozen fresh oysters, scrubbed, shucked, and left on the half shell
3 Meyer lemons (2 cut into segments, 1 thinly sliced into rounds)
1 1/2 teaspoons green peppercorns
1 1/2 teaspoons pink 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 AND MEYER LEMON



Roasted Oysters And Meyer Lemon image

Meyer lemon and oysters are two icons of Bay Area living. Here they combine in an oyster roast that is a perfect way to create the California lifestyle in your own kitchen. Eat them in the backyard for the full effect.

Provided by Amanda Hesser

Categories     appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 4

3 dozen unshucked oysters, scrubbed
4 ounces butter, softened
Grated zest from 2 lemons, preferably Meyer; cut lemons into large wedges
Sea salt

Steps:

  • 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.

Nutrition Facts : @context http, Calories 576, UnsaturatedFat 12 grams, Carbohydrate 25 grams, Fat 33 grams, Fiber 1 gram, Protein 43 grams, SaturatedFat 17 grams, Sodium 1180 milligrams, Sugar 1 gram, TransFat 1 gram

GRILLED OYSTERS WITH LEMON GARLIC BUTTER



Grilled Oysters with Lemon Garlic Butter image

Provided by Emeril Lagasse

Categories     appetizer

Time 1h16m

Yield 24 oysters, 4 to 6 servings

Number Of Ingredients 10

10 tablespoons softened unsalted butter
2 tablespoons finely grated Parmigiano-Reggiano
2 tablespoons minced parsley leaves
1 tablespoon lemon juice
2 teaspoons minced garlic
1 teaspoon minced fresh chives
1/2 teaspoon hot sauce, optional
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
24 shucked oysters, half of each shell reserved and washed

Steps:

  • In a bowl combine all ingredients except the oysters and mix thoroughly to combine. Transfer butter mixture to a piece of plastic wrap and roll up to form a tight log and freeze until firm.
  • Preheat a grill to high.
  • Place the washed oyster shells on a baking sheet and top each shell with 1 oyster. Remove the butter from the freezer and unwrap. Slice the butter into 24 rounds and place 1 round on top of each oyster. Place the oysters on the preheated grill and cook until the oysters are just cooked through, curled around the edges and the butter is melted and bubbly, 4 to 6 minutes.
  • Serve immediately.

GRILLED OYSTERS WITH LEMON BUTTER



Grilled Oysters with Lemon Butter image

This is a simple version of what they call an Oyster Roast in the Carolina low country. You just put some nice plump oysters over a hot fire and when they pop open, you spoon over a little lemon butter and serve them immediately. A friend of mine, Tim Gilchrist, invented a special tool he calls a "Great Grate" which holds the oysters upright and allows you to pick up the grate instead of the individual oysters. It's really a very special tool. They are made in various sizes that can hold 6 to 30 oysters. The grate can also be used for clams. Great Grates can be purchased on line at www.greatgrate.com or by calling Great Grate at 877-768-5766. You can use any medium to large plump oysters for this recipe, but I like to use wild oysters like blue points; fancy half-shell oysters are expensive and some of their nuances are lost in the cooking. For equipment you will need a grill, grill brush and a pair of long tongs. The "Great Grate" is optional, but makes the job much easier. You will also need a 1-quart saucepan, a wooden spoon, and a whisk to make the sauce.

Provided by Food Network

Categories     dessert

Yield Serves 4 to 6 as an appetizer

Number Of Ingredients 6

2 pounds medium-sized oysters, well scrubbed (about 24)
1/3 cup heavy cream
8 tablespoons cold, unsalted butter, cut into small pieces
3 tablespoons freshly squeezed lemon juice
1 tablespoon freshly chopped chervil or parsley leaves
Kosher or sea salt and freshly ground white pepper

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.

ROASTED SHELLFISH WITH CORIANDER, FENNEL, AND MEYER LEMON



Roasted Shellfish with Coriander, Fennel, and Meyer Lemon image

Provided by Bon Appétit Test Kitchen

Time 35m

Yield Makes 4 servings

Number Of Ingredients 11

1 tablespoon coriander seeds
1 tablespoon fennel seeds
2 tablespoons olive oil
2 pounds stone crab claws or Canadian snow crab legs, shells cracked with mallet or cut with scissors
8 farmed Manila clams or quahogs (about 1 1/2 pounds), scrubbed
16 farmed mussels, scrubbed, debearded
1/2 cup chopped shallots
1/2 cup dry white wine
1/3 cup fresh Meyer lemon juice or 1/4 cup fresh lemon juice and 1/4 cup fresh orange juice
2 tablespoons (1/4 stick) butter
Chopped fresh chives

Steps:

  • Preheat oven to 500°F. Process coriander seeds and fennel seeds in spice grinder or coffee mill until coarsely ground. Place heavy large roasting pan over 2 burners and heat over medium heat. Add ground coriander and fennel seeds and stir 1 minute. Add olive oil, cracked crab, Manila clams, and mussels; stir to coat. Place pan in oven. Roast until crab is heated through and clams and mussels open, stirring occasionally and transferring clams and mussels to platter as they open, about 10 minutes.
  • Using tongs, transfer crab, clams, and mussels to platter (discard any clams and mussels that do not open); tent with foil to keep warm. Heat same pan over 2 burners over high heat. Add shallots and wine and boil 1 minute. Add lemon juice and boil until sauce thickens slightly, about 2 minutes. Whisk in butter. Season sauce to taste with salt and pepper. Pour sauce over shellfish. Sprinkle with chives and serve.

ROASTED OYSTERS



Roasted Oysters image

Savor the rich, briny taste of oysters prepared with bacon in this recipe from chef Bill Taibe of The Whelk.

Provided by Martha Stewart

Yield Makes 1 dozen oysters

Number Of Ingredients 10

1 (6-to-8-inch) piece of horseradish, finely grated
3 cups rice-wine vinegar
4 ounces slab bacon, finely ground, plus 1 slice for garnish
1 cup panko (Japanese breadcrumbs)
Coarse salt and freshly ground black pepper
Zest of 1 lemon
2 sprigs fresh thyme, picked
1/2 cup (1 stick) unsalted butter, room temperature
12 oysters, shucked and drained, in their shells
1 tablespoon chopped fresh flat-leaf parsley

Steps:

  • Place horseradish in a small bowl and add vinegar. Cover and transfer to refrigerator; let chill for at least 2 hours and up to 1 week.
  • Place ground bacon in a large nonstick skillet over medium heat; cook until fat becomes foamy, 4 to 5 minutes. Add panko and season with salt and pepper; cook, stirring, until panko is golden brown, 5 to 6 minutes more.
  • Transfer bacon mixture to a large bowl and add zest of 1/2 lemon and thyme; toss to combine. Season with salt and pepper and spread mixture in an even layer on a baking sheet to cool.
  • Place butter in the bowl of an electric mixer fitted with the paddle attachment. Add 1/4 cup cooled bacon mixture, remaining zest of 1/2 lemon, 1/4 cup drained horseradish mixture, and 1/2 teaspoon pepper; mix until well combined. Transfer butter mixture to a large sheet of plastic wrap; shape into a log and wrap with plastic wrap to enclose. Refrigerate until firm.
  • Meanwhile, cut remaining slice of slab bacon in half lengthwise. Cut crosswise into thin strips. Place in a medium nonstick skillet and cook over medium heat until cooked through, but still slightly chewy. Remove from heat and set aside.
  • Preheat broiler. Place oysters on a baking sheet. Slice chilled butter crosswise into 1/4-inch-thick rounds; place a butter round on each oyster. Top with cooked bacon strips. Transfer baking sheet to broiler; broil until butter forms a dark, crispy crust, 3 to 4 minutes. Sprinkle with parsley and serve.

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