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The Lobster Man
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Oysters
Elegant Oyster Soup
Ingredients:
- 2 tablespoons butter
- 1/2 cup carrot, finely chopped
- 1/2 cup onion, finely chopped
- 1/2 cup celery, finely chopped
- 1/2 cup button mushrooms, chopped
- 1/2 cup butter
- 1/4 cup all-purpose flour
- 1 quart chicken broth
- 1 (14 ounce) can artichoke hearts, drained
- 1 bay leaf
- 3/4 teaspoon salt
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried sage
- 1 cup heavy cream
- 12 shucked oysters and juice
Cooking Instructions:
- In a large pot, saute chopped carrot, onion, celery and fresh mushrooms in 2 tablespoons of butter for 5 minutes or until the onions are transparent.
- In another large pot, melt 1/2 cup butter and stir in the flour. Cook for 5 minutes.
- Whisk in the chicken broth to the flour mixture. Add the sauteed vegetables, artichokes hearts, bay leaf, salt, cayenne pepper, thyme, oregano and sage. Simmer for 30 minutes over medium heat.
- Whisk in cream and add oysters; bring to a simmer, but do not boil.
Scalloped Oysters
Ingredients:
- 1 pint shucked oysters
- 1/2 cup bread crumbs
- 25 buttery round crackers, crumbled
- 1/2 cup melted butter
- 1/4 cup oyster liquid
- 2 tablespoons milk
- salt to taste
- ground black pepper to taste
Cooking Instructions:
- Preheat the oven to 450 degrees F (230 degrees C). Butter a shallow baking dish.
- Combine the bread crumbs and cracker crumbs, stir in the melted butter. Place a thin layer of the crumb mixture in the bottom of the prepared baking dish. Layer the oysters over the crumbs and sprinkle with salt and pepper to taste. Pour 2 tablespoons oyster liquid and 1 tablespoon milk over the top. Repeat then cover the top layer with the remaining crumb mixture.
- Bake at 450 degrees F (230 degrees C) for 30 minutes.
