Jul 14 2026
Restaurants›Theodore Rex›Gulf Oysters Recipe

Gulf Oysters Recipe

Inspired by Theodore Rex
Time1h
Serves4

with savory almond milk, fig leaf, and meyer lemon parmesan gougeres

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Ingredients

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Oysters

Savory Almond Milk

Meyer Lemon Parmesan Gougères

Method

Preparing the Oysters

  1. 1

    Clean the Oysters

    Rinse the Gulf oysters under cold water to remove any sand or grit. Scrub the shells gently with a brush.

  2. 2

    Shuck the Oysters

    Using an oyster knife, carefully insert the knife into the hinge of the oyster shell and twist to open. Remove the top shell and set it aside. Detach the oyster from the bottom shell and keep it in place.

  3. 3

    Brine the Oysters

    In a bowl, mix water with salt until dissolved. Soak the shucked oysters in the brine for about 10 minutes. Drain and set aside.

Making the Savory Almond Milk

  1. 4

    Soak the Almonds

    Place the raw almonds in a bowl and cover them with water. Let them soak for at least 4 hours or overnight.

  2. 5

    Blend Almonds

    Drain the soaked almonds and place them in a blender with 4 cups of fresh water. Blend on high speed until smooth and creamy.

  3. 6

    Strain the Almond Milk

    Pour the blended mixture through a cheesecloth or nut milk bag into a large bowl to strain out the pulp. Discard the pulp and add a pinch of salt and fig leaves to the almond milk.

  4. 7

    Heat the Almond Milk

    Pour the almond milk into a saucepan and heat over medium-low heat until warm. Remove from heat and set aside.

Preparing Meyer Lemon Parmesan Gougères

  1. 8

    Preheat the Oven

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  2. 9

    Make the Choux Pastry

    In a saucepan, combine water, butter, and salt. Bring to a boil, then add the flour all at once. Stir vigorously until the mixture pulls away from the sides of the pan.

  3. 10

    Incorporate the Eggs

    Remove from heat and let it cool for a minute. Add eggs one at a time, mixing well after each addition until the dough is smooth and glossy.

  4. 11

    Add Flavorings

    Stir in the Meyer lemon zest and grated Parmesan cheese until evenly combined.

  5. 12

    Pipe the Gougères

    Transfer the dough to a piping bag and pipe small mounds (about 1 inch) onto the prepared baking sheet.

  6. 13

    Bake

    Bake in the preheated oven for 20-25 minutes or until golden brown and puffed. Remove from the oven and let cool slightly.

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