We have just started to thaw from the polar vortex that followed an impressive storm, so what do we do? We take the opportunity and roast some oysters with a healthy dose of butter!
Compound butters are amazingly versatile and are quite easy to throw together and have on hand. They can be simple with just some herbs and citrus zest, or they can be as complex as some we have made in the past, such as our uni butter. This time, we get just a little fancy with some cultured butter, as the tang pairs quite well with a mineral oyster, and we round it out with sweet lobster meat to crank up the indulgence. Winter bod, here we come!
- 24 ea Spindrift Oysters, washed and shucked in shell
- 1/4# (1 stick) unsalted cultured butter at room temp, plus one T.
- 1 c. cooked chopped lobster meat
- 1 pinch (just a few threads) Spanish Saffron
- 1 large shallot, finely minced
- 1 lemon, zested
- 2 T. slices fresh chives, plus more for garnish
- Cayenne pepper
In a saute pan, melt the one tablespoon of butter with the pinch of saffron. Once the butter is melted, remove from heat and stir in the lobster meat with a pinch of salt. Allow to cool to room temperature.
In a stand mixer, whip the stick of butter until it is light in color and fluffy in texture. Gently fold in the lobster meat, shallots, lemon zest, and chives. Season to taste with sat and pepper.
Spread a long sheet of plastic wrap on a flat surface and spoon out the butter into a row no more than two inches wide. Roll the wrap around the butter, making a tuber shape. Tie off one end, and then the other, making sure the wrap is very tight around the butter. Chill overnight before use.
To broil the oysters, line a sheet tray with foil loosely, creating a surface for the oysters so they so not move about while cooking. Slice the butter into thin rounds, making sure to remove any plastic wrap from around the edges. Place the butter on top of each oyster and broil until lightly browned. Garnish with a squeeze of lemon and chives and serve immediately.