Natural Oysters Recipe

Name: Lulu Bar & Restaurants Natural Oysters Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 12 each fresh oysters (in shell); 4 cups crushed ice or rock salt bed; 2 tbsp shallot, finely minced; 4 tsp red wine vinegar; 2 tsp champagne vinegar (or additional red wine vinegar); 1 tsp coarse cracked black pepper; 1 pinch sea salt; 60 ml neutral oil (refined grapeseed or light olive oil); 6 leaf fresh makrut (kaffir) lime leaves, stems removed; 1 tsp finely grated makrut lime zest (optional); 1 pinch fine sea salt; 1 each lemon or regular lime wedges; 12 each micro herbs (optional)

Inspired by Lulu Bar & Restaurant

Time35m

Serves4

Mignonette, Makrut Lime Oil GF/DF

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Ingredients

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Oysters

12 each fresh oysters (in shell)

4 cups crushed ice or rock salt bed

Classic Mignonette

2 tbsp shallot, finely minced

4 tsp red wine vinegar

2 tsp champagne vinegar (or additional red wine vinegar)

1 tsp coarse cracked black pepper

1 pinch sea salt

Makrut Lime Oil (GF/DF)

1/4 cup (60 ml) neutral oil (refined grapeseed or light olive oil)

6 leaf fresh makrut (kaffir) lime leaves, stems removed

1 tsp finely grated makrut lime zest (optional)

1 pinch fine sea salt

Garnish & Service

1 each lemon or regular lime wedges

12 each micro herbs (optional)

Method

Oysters

Chill bed

Spread crushed ice or rock salt evenly on a large serving platter to create a stable chilled bed for the oysters.

Shuck oysters

Rinse oyster shells under cold water to remove grit. Using an oyster knife and protective towel or glove, insert the knife at the hinge, twist to pop open, run the blade along the top shell to release, discard the top shell, then slide the blade under the oyster to free it from the bottom shell while preserving as much liquor as possible. Place each shucked oyster on the chilled ice bed.

Keep oysters cold until ready to serve. Serve raw (natural) on the half shell with mignonette and makrut lime oil available on the side so guests can choose.

Classic Mignonette

Combine ingredients

In a small bowl, combine the finely minced shallot, red wine vinegar, champagne vinegar, and cracked black pepper. Stir to blend.

Season and rest

Add a pinch of sea salt, taste and adjust vinegars or pepper if desired. Cover and refrigerate for at least 15 minutes (up to 2 hours) to allow flavors to marry. Bring out of the refrigerator 5 minutes before serving.

Makrut Lime Oil (GF/DF)

Infuse oil

Place the neutral oil and makrut lime leaves in a small saucepan. Warm gently over very low heat (no simmering or smoking) for 10–12 minutes to lightly infuse the oil with citrus aromatics. Keep temperature low so the oil does not fry the leaves; the oil should be warm but not bubbling.

Cool and strain

Remove the pan from heat and let the oil cool to room temperature with the leaves steeping for an additional 15–20 minutes. Optionally add the grated makrut lime zest while warm for more intensity. Strain the oil through a fine mesh sieve or cheesecloth into a small clean jar, pressing leaves gently to extract oil. Discard leaves. Add a pinch of fine sea salt and stir to dissolve.

Finish and store

Transfer cooled makrut lime oil to a small serving vessel. The oil keeps refrigerated for up to 1 week; bring to room temperature before serving so it is fluid and aromatic.

Garnish & Service

Plate

Arrange the shucked oysters on the chilled bed. Place small bowls or spoons of mignonette and a small dish of makrut lime oil alongside. Add lemon or lime wedges and optional micro herbs for garnish.

Serve

To enjoy: spoon a little mignonette onto an oyster or add a single small drop of makrut lime oil for a fragrant, citrus note. Or combine both sparingly. Consume immediately while cold and fresh.