Best 8 Oyster Roast Recipes

OYSTER BAR PAN ROAST

Steps:

• In large pan over medium heat, melt butter. Add salt, white pepper, celery seed, paprika, lemon juice, Worcestershire sauce, Tobasco, white wine, cocktail sauce and clam juice.
• Add seafood, stir and bring to a full boil. Add half-and-half and return contents of pan to boil.
• Place butter in bottom of deep bowl, pour in pan roast, sprinkle with paprika and serve.

GRAND CENTRAL OYSTER BAR'S OYSTER PAN ROAST

Steps:

• In a 1-quart saucepan, or in the top of a double boiler over boiling water, combine the first group of ingredients. Stir briskly and heat until the mixture simmers around the periphery and the oysters or clams begin to curl around the edge. Pour the mixture into a bowl lined with the toast points. Top with a pat of butter and a liberal sprinkling of paprika. Eat immediately.

ROAST CHICKEN WITH OYSTER STUFFING

Steps:

• Drain oysters, reserving liquid; coarsely chop oysters. Set aside. In a small skillet, saute celery and onion in butter until tender. Stir in parsley and Italian seasoning. Place bread cubes in a large bowl; add the butter mixture, oysters and 1/4 cup reserved oyster liquid., Just before baking, loosely stuff chicken with stuffing. Place breast side up on a rack in a large roasting pan; tie drumsticks together. Combine melted butter and paprika; spoon over chicken., Bake, uncovered, at 350° for 2 to 2-1/2 hours or until a thermometer reads 165° when inserted in center of stuffing and thigh reaches at least 170°, basting occasionally with pan drippings. (Cover loosely with foil if chicken browns too quickly.), Cover chicken and let stand for 10 minutes before removing stuffing and carving. Skim fat and thicken pan juices if desired.

OYSTER PAN ROAST

Steps:

• In a metal bowl or double boiler set over a saucepan of simmering water stir together oysters with their liquor, chili sauce, wine, Worcestershire sauce, celery salt, and 2 tablespoons butter and simmer, stirring occasionally, just until edges of oysters begin to curl, about 5 minutes. Add cream and bring barely to a simmer (do not let boil).
• Put toast in 2 bowls and top with remaining butter. Ladle oyster mixture over toast and sprinkle with paprika.

LOBSTER PAN ROAST (OYSTER BAR NY)

Steps:

• 1.Cut lobster meat into bite size pieces. In top of double boiler combine lobster, butter, chili sauce, Worcester sauce, paprika, celery salt and wine. 2.Place over rapidly boiling water and cook, stirring continuously, until well combined. Continue cooking 1 minute longer. 3. Add cream and continue cooking, stirring, until mixture is just at boiling point. DO NOT BOIL. Taste, adding salt and white pepper, if desired. 4. Place bread on warm plate. Pour lobster mixture over bread. Sprinkle a little paprika.

JOHN DORY OYSTER BAR OYSTER PAN ROAST WITH UNI BUTTER CROSTINI

Steps:

• In a large saucepan, heat the oil. Add the onion and minced garlic; cook over moderate heat until softened, 5 minutes. Add the vermouth; boil over moderately high heat until reduced by half, about 2 minutes. Add the oyster liquor and fish stock and simmer for 3 minutes. Add the cream and simmer over moderate heat until the sauce coats a spoon, 5 minutes. Remove from the heat. Add 1 teaspoon of the lemon juice; season with salt.
• Meanwhile whisk the uni tongues and softened butter together to make the Uni Butter.
• Add the oysters to the sauce with a little oyster liquid and butter. Add the tarragon and remaining lemon juice and cook over moderately low heat until warmed through, 2 minutes.
• Divide the oysters among 4 bowls, add sauce and sprinkle with the cayenne pepper. Serve with the toasts that have been spread with the Uni Butter.

OYSTER ROAST

Steps:

• Charcoal grill method for sausages and oysters:
• Prepare grill for cooking with about 7 pounds of briquets. (You'll need about 15 pounds of briquets total.)
• Prick bratwursts and chorizo in several places with a fork, then grill, covered, turning occasionally, until browned and cooked through, about 10 minutes.
• Scatter about 12 additional briquets over glowing coals and replace rack.
• Fold burlap into a triple layer slightly smaller than grill surface and soak completely with water. Put 3 to 4 dozen oysters directly on grill rack, cover with wet burlap, and roast, without grill cover, until shells just begin to open (about 1/16 inch) or give slightly when squeezed with tongs, about 10 minutes. (If necessary, sprinkle more water over burlap to keep moist.) Serve oysters as they open, removing them with tongs, and roast any unopened oysters a few minutes longer, replacing burlap. Roast remaining oysters in 2 or 3 batches in same manner, adding about 12 more briquets between batches to keep fire hot and resoaking burlap thoroughly.
• Gas grill method:
• Follow the charcoal grill method for sausages and oysters, or use a roasting pan and foil for oysters and follow stovetop-oven method.
• Stovetop-oven method for sausages and oysters:
• Preheat oven to 500°F.
• Heat 2 heavy ridged grill pans or skillets over moderately high heat until hot but not smoking, then cook sausages, turning occasionally, until browned and cooked through, 15 to 20 minutes.
• Heat a 17- by 12-inch roasting pan (2 to 3 inches deep) on bottom shelf of oven until very hot. Remove from oven and quickly fill with 3 to 4 dozen oysters and 1 cup water, then cover pan tightly with heavy-duty foil. Roast oysters until shells just begin to open (about 1/16 inch) or give slightly when squeezed with tongs, about 10 minutes. Serve oysters as they open, removing them with tongs, and roast any unopened oysters a few minutes longer, covered with foil. Roast remaining oysters in 2 or 3 batches in same manner.
• Steam clams while oysters roast on grill or in oven:
• Steam clams in beer in a 6- to 8-quart pot over moderately high heat, covered, until clams open, about 10 minutes (discard any unopened clams after 15 minutes). Transfer clams as opened to a platter. Carefully pour clam broth into cups, avoiding any sediment, for dunking clams if still sandy.

OYSTER AND CLAM PAN ROAST WITH TURNIP, TRUFFLE, AND THYME

Steps:

• Sweat turnip, celery root, and potato in butter without coloring. Add reserved clam stock, cream, oyster liquor, thyme, salt, and pepper, and simmer until vegetables are tender. Add oysters, razor clams, and manila clams. Cook for 30 seconds. Season. Spoon into serving bowls. Drizzle with truffle oil and top with truffle shavings.;
• Melt butter in a pot. Add onion, leek, and fennel and sweat gently. Add clams and white wine. Reduce wine by half. Add water and aromatics. Simmer gently for 15 minutes. Strain through a fine chinoise and reserve. Shuck clams and reserve.