1 egg yolk
2 t. lemon juice
2 T. plain oil (not olive)
2 t. white truffle oil
pinch of salt
12 freshly shucked oysters in their liquor
1 t. lemon juice
1 T. lobster bisque (get fresh from gourmet store if you can)
1 head Boston Bibb lettuce, washed, leaves left whole
2 soft shell crabs, cleaned
flour for dredging
salt and pepper
butter and oil for sauteing
Whisk together all ingredients until fully emulsified
Poach oysters un their liquor with 1 t. lemon juice and the bisque. Just until done, about 2 minutes max. They liquid will reduce and cling to the oysters, making a nice coating. Remove and keep warm.
Fan out lettuce nicely on serving plates.
Place about 1/2 c. flour on a plate, add 1/4 t. salt and 2 grinds of pepper and mix with a fork. Dredge crabs in the flour, shake off excess. Heat oil and butter in a saute pan (equal amount of each, just enough for 1/4" layer or so on the bottom of the pan). Heat medium-high.
Saute top-side down first, four minutes first side, turn and three minutes more.
Arrange six oysters on each plate. Top with crab. Dribble mayonnaise over all. Serve.
This recipe serves two. Easy to scale up. .Print This Post