Roasted Maine Oysters

August 5, 2013 (CHICAGO)

Serves Four Appetizers

  • 12 Maine oysters – washed & opened on the half shell
  • 3 tablespoons extra virgin olive oil
  • Freshly ground black pepper
  • 1/2 cup assorted local beets – washed, peeled & sliced thin on mandolin
  • 1 teaspoon shallot – chopped fine
  • 12 fresh tarragon sprigs or chives
  • 2 tablespoon lemongrass – chopped fine
  • 4 oz. sauvignon blanc or dry Riesling
  • 2 oz. unsalted butter – room temperature
  • Hawaiian red sea salt
  • 1/2 lemon – juiced

METHOD:

Reduce wine with lemongrass until 4 tablespoons remain. Cover and infuse for 10 minutes.

Put a drop of olive oil and black pepper on each oyster. "Roast" at 400 °F for 2 minutes. Remove from oven and keep warm. Whisk butter into lemongrass reduction a tablespoon at a time over low heat. Season with salt and pepper and strain.

Season beets in a bowl with salt, black pepper, shallot, 2 tablespoon olive oil and lemon juice. Spoon 1/2 teaspoon lemongrass sauce onto each oyster. Add beets and tarragon sprigs. Serve ASAP with Rose Champagne

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