Baked Oysters Recipe
Fresh shucked oysters baked with chimichurri compound butter and parmesan panko. Make it Bill's Way: Add lobster +$15.
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Ingredients
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Oysters
Chimichurri Compound Butter
Topping
Optional Lobster
Method
Preparation of Chimichurri Compound Butter
- 1
Make the Chimichurri Compound Butter
In a medium bowl, combine the unsalted butter, chopped parsley, chopped cilantro, minced garlic, red wine vinegar, olive oil, red pepper flakes, salt, and black pepper. Mix until thoroughly combined and smooth.
- 2
Chill the Butter
Transfer the compound butter mixture onto a piece of plastic wrap. Roll it into a log shape and twist the ends to seal. Refrigerate for at least 1 hour to firm up.
Baking the Oysters
- 3
Preheat the Oven
Preheat your oven to 375°F (190°C).
- 4
Prepare the Oysters
Arrange the fresh shucked oysters on a baking sheet. If desired, you can use rock salt as a base to keep them upright.
- 5
Add Compound Butter
Slice the chilled chimichurri compound butter into rounds and place a piece on each oyster.
- 6
Mix the Topping
In a small bowl, combine the panko breadcrumbs and grated Parmesan cheese.
- 7
Top the Oysters
Sprinkle the panko and Parmesan mixture generously over each oyster.
- 8
Add Lobster (Optional)
If using, add a spoonful of chopped lobster meat on top of the panko topping for each oyster.
- 9
Bake the Oysters
Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the topping is golden brown and the oysters are cooked through.
Serving
- 10
Serve Hot
Remove the baked oysters from the oven and allow them to cool slightly before serving. Serve hot as an appetizer.