Best Lobster Pan Roast Oyster Bar Ny Recipes

Oyster Pan Roast image

Provided by Food Network

Yield 1 serving

Number Of Ingredients 10

1/4 cup clam broth or juice
1 tablespoon sweet butter
1/4 teaspoon celery salt
1/2 teaspoon Worcestershire sauce
6 extra-select shucked oysters with juice
2 tablespoons sweet chili sauce
2 cups half-and-half
1 piece white toast
1 teaspoon sweet Hungarian paprika
1 package oyster crackers

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.

John Dory Oyster Bar Oyster Pan Roast with Uni Butter Crostini image

Provided by Ina Garten

Categories appetizer

Time 30m

Yield 4 servings as an appetizer

Number Of Ingredients 15

1 tablespoon extra-virgin olive oil
1/2 small onion, minced
2 garlic cloves, 1 clove minced
1/4 cup dry vermouth
12 oysters, such as Wellfleet, shucked,
1/4 cup oyster liquor reserved (this is the residual liquid from the oyster once you open the shell)
3/4 cup fish stock or water
1 cup heavy cream
1 1/2 teaspoons fresh lemon juice
Kosher salt
1 ounce uni tongues (sea urchin roe)
2 ounces softened butter
Pinch of tarragon
Pinch of cayenne pepper
4 slices French bread, toasted and rubbed with raw garlic clove

Steps:

In a large saucepan, heat the oil. Add the onion and minced garlic; cook over moderate heat until softened, 5 minutes. Add the vermouth; boil over moderately high heat until reduced by half, about 2 minutes. Add the oyster liquor and fish stock and simmer for 3 minutes. Add the cream and simmer over moderate heat until the sauce coats a spoon, 5 minutes. Remove from the heat. Add 1 teaspoon of the lemon juice; season with salt.
Meanwhile whisk the uni tongues and softened butter together to make the Uni Butter.
Add the oysters to the sauce with a little oyster liquid and butter. Add the tarragon and remaining lemon juice and cook over moderately low heat until warmed through, 2 minutes.
Divide the oysters among 4 bowls, add sauce and sprinkle with the cayenne pepper. Serve with the toasts that have been spread with the Uni Butter.

Grand Central Oyster Bar Oyster Panroast image

Provided by Food Network

Time 17m

Yield 1 portion

Number Of Ingredients 10

2 cups clam broth or juice
1 tablespoon sweet butter
1 teaspoon celery salt
1 teaspoon Worcestershire sauce
6 extra select shucked oysters with juice
2 tablespoons sweet chili sauce
2 cups half-and-half
1 slice white toast
Pinch sweet Hungarian paprika
1 package oyster crackers

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.