Aw shucks – baked oysters rich with flavor

This time of year, the water temperature becomes optimal for oysters. There’s no better time to enjoy them, so we at Legal Sea Foods celebrate the season with our 11th annual Oyster Festival, through Sunday.

Our restaurants are offering a rotating variety of oysters on the half-shell, as well as several baked and fried oyster preparations. One of the most popular dishes is a baked oyster with lobster, spinach, cheese and herbed crumbs. It’s rich and flavorful and a great crowd-pleaser.

BAKED LOBSTER SPINACH OYSTERS

12 oysters, freshly shucked
12 T. creamed spinach (recipe follows)
12 T. shredded monterey jack cheese
12 T. buttery herb breadcrumbs (recipe follows)
8 oz. lobster meat (knuckle and claw), cut into ¼-inch pieces
4 oz. melted butter

Shuck each oyster, ensuring the bottom muscle is detached.

Spread 1 tablespoon of spinach topping on each oyster. Then layer each oyster with ½ to ¾ ounce of lobster meat. Top each oyster with 1 tablespoon of monterey jack cheese and 1 tablespoon of breadcrumbs.

Place oysters on sheet pan or oven-proof casserole. Drizzle each oyster with additional melted butter. Bake in oven at 425 degrees for 12 minutes, until golden brown. Yields 12 baked oysters.

CREAMED SPINACH TOPPING

1 T. olive oil
2 t. minced garlic
2 T. minced shallots
8 oz. baby spinach
1¼ c. heavy cream
Sea salt and ground black pepper, to taste

Heat a large, heavy skillet over medium heat. When hot, add olive oil, then shallots and garlic, and stir for 10 seconds.

Add spinach a handful at a time, stirring and adding more as it wilts in the pan. When all spinach has been added, season with salt and pepper to taste. Cook for a few minutes, stirring constantly, until all the spinach is wilted.

Add cream, and simmer 5 to 7 minutes, stirring frequently, until the cream has been absorbed and reduced almost entirely. Cool down.

BUTTERY HERB BREADCRUMBS

1 lb. oyster crackers, finely ground
2 T. chopped parsley
2 t. fresh chopped thyme
1 t. fresh ground pepper
6 oz. minced onion
12 oz. salted butter

Bring butter to a full boil and remove from heat when butter begins to brown. Add onions to butter and allow to settle.

Mix seasoning well with crumbs, then add hot onion and butter mixture over crumbs. Mix well so butter is fully incorporated. Crumbs should not be dusty.

Add parsley. Cool completely.

from Boston Herald https://ift.tt/2mSVCbK