Baked Luau Oysters Recipes

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EMERIL'S GULFCOAST FISHHOUSE RESTAURANT BAKED OYSTERS

Provided by Food Network

Categories     appetizer

Time 25m

Yield 6 first course servings

Number Of Ingredients 13



Emeril's Gulfcoast Fishhouse Restaurant Baked Oysters image

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.

1 stick unsalted butter, at room temperature
2 tablespoons minced garlic
1 tablespoon minced shallots
1 tablespoon minced parsley leaves, plus more for garnishing
1 pint shucked raw oysters, drained well and patted dry on paper towels
1 pint shucked raw oysters, drained well and patted dry on paper towels
3/4 teaspoon salt
1/4 teaspoon ground white pepper
1/4 pound crabmeat, picked over for shells and cartilage
1/2 lemon, juiced, plus lemon wedges, for serving
1/4 cup fine dry bread crumbs
2 tablespoons finely grated Parmesan, plus 2 tablespoons, for garnish
1 tablespoon olive oil

BAKED OYSTERS

Ensure that you don'tlose a drop of juice by nestling your shellfish in salt. Fill a shallow ovenproof servingdish with coarse salt or sea salt, and place oysters in it as you shuck them. This willprevent them from tipping as you fill theirshells and while you move them in and out ofthe oven. The salt also provides an attractive crystalline backdrop that retains heat.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 9



Baked Oysters image

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.

3 cups coarse salt, or gros sel de mer
6 fresh oysters, top shells discarded
2 tablespoons fine breadcrumbs
1/2 teaspoon Dijon mustard
1 teaspoon finely chopped fresh flat-leaf parsley
1 tablespoon unsalted butter, melted
Freshly ground pepper
2 slices bacon, cooked and diced
Lemon wedges, for serving

UMEKES LUAU OYSTERS

Provided by Food Network

Time 2h

Yield 1 serving

Number Of Ingredients 7



Umekes Luau Oysters image

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.

2 pounds taro leaves, sliced
2 sticks salted butter
6 cloves garlic, chopped fine
1 cup coconut milk
Half dozen raw oysters, shucked on the half shell
1/4 cup grated Parmesan
1/4 cup panko breadcrumbs

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