The Chef

Restaurants

Meals

Drinks

Restaurants›Tubby's Tank House Thunderbolt›Oysters Rockefeller Recipe

Oysters Rockefeller Recipe

Name: Tubby's Tank House Thunderbolts Oysters Rockefeller Recipe
Cook time: 30 min
Total time: 30 min
Yield: 6 servings
Cuisine: American
Ingredients: 6 each fresh oysters in half shells; 4 cups crushed ice (for serving bed); 1 each lemon wedges; 2 tbs unsalted butter; 1 each shallot, finely minced; 2 clove garlic cloves, minced; 4 oz fresh spinach, packed, stems removed; 2 oz cream cheese, softened; 2 tbs heavy cream; 1 tbs Parmesan cheese, finely grated; 2 tbs Gruyère or fontina cheese, grated; 1 tsp Worcestershire sauce; 0.25 tsp hot sauce (optional); 0.25 tsp salt; 0.125 tsp black pepper, freshly ground; 0.5 tsp lemon zest (optional); 2 slices bacon, cooked until crisp and finely chopped; 1 tbs extra Parmesan for topping (grated); 1 tsp fresh parsley, finely chopped (for garnish)

Inspired by Tubby's Tank House Thunderbolt

Time30m

Serves6

Six house oysters on the half shell topped with creamy & cheesy spinach dip, bacon and parmesan cheese.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Oysters

6 each fresh oysters in half shells

4 cups crushed ice (for serving bed)

1 each lemon wedges

Spinach-cheese topping

2 tbs Unsalted butter

1 each shallot, finely minced

2 clove Garlic cloves, minced

4 oz fresh spinach, packed, stems removed

2 oz cream cheese, softened

2 tbs Heavy cream

1 tbs Parmesan cheese, finely grated

2 tbs Gruyère or fontina cheese, grated

1 tsp Original Worcestershire Sauce

1/4 tsp hot sauce (optional)

1/4 tsp Celtic sea salt

1/8 tsp Black pepper, freshly ground

1/2 tsp lemon zest (optional)

Bacon & finishing

2 slices bacon, cooked until crisp and finely chopped

1 tbs extra Parmesan for topping (grated)

1 tsp fresh parsley, finely chopped (for garnish)

Method

Oysters

Shuck and prepare oysters

If oysters are not already shucked, carefully shuck 6 fresh oysters, leaving each oyster on its half shell. Rinse shells briefly to remove grit, then place a bed of crushed ice on a serving platter and nestle the oysters into the ice so they sit level.

Spinach-cheese topping

Cook aromatics

In a medium skillet over medium heat, melt 2 tablespoons unsalted butter. Add the minced shallot and cook 2–3 minutes until softened and translucent. Add the minced garlic and cook 30–45 seconds until fragrant, stirring so it doesn't brown.

Wilt spinach

Add the packed spinach (about 4 oz) to the skillet and cook 1–2 minutes, stirring, until wilted and any excess liquid has mostly evaporated. If a lot of liquid releases, drain off and discard to keep topping from becoming too runny.

Make creamy base

Reduce heat to low. Stir in 2 oz softened cream cheese until melted and combined. Add 2 tablespoons heavy cream and 1 tablespoon grated Parmesan and 2 tablespoons grated Gruyère (or fontina). Stir until smooth and creamy.

Season

Add 1 teaspoon Worcestershire sauce, 1/4 teaspoon hot sauce if using, 1/4 teaspoon salt, 1/8 teaspoon freshly ground black pepper, and 1/2 teaspoon lemon zest if using. Taste and adjust seasoning as needed. Remove from heat and let cool for 2–3 minutes so the topping is warm but not piping hot when placed on oysters.

Bacon & topping oysters

Assemble oysters

Divide the spinach-cheese mixture evenly among the 6 oysters (about 1 tablespoon per oyster), spreading it to cover the oyster and shell edge.

Add bacon and cheese

Sprinkle the finely chopped crisp bacon evenly over the sauced oysters. Finish each oyster with a light dusting of extra grated Parmesan (about 1 tablespoon total across all oysters).

Broil or bake

Preheat the oven broiler (or a 450°F / 230°C oven). Place the oyster platter on a baking sheet to catch drips and set 4–6 inches from the broiler. Broil for 2–4 minutes, watching closely, until the topping is bubbly and lightly golden. If using a hot oven instead of broiler, bake at 450°F for 6–8 minutes until bubbly and golden.

Garnish and serve

Remove from oven. Sprinkle with 1 teaspoon finely chopped fresh parsley and serve immediately on the bed of crushed ice with lemon wedges alongside. Serve hot; advise guests to squeeze lemon onto oysters as desired before eating.