recipe 
yields
1 dozen oysters
8 tablespoons butter
½ teaspoon sea salt
¼ cup bourbon
1 dozen oysters
Rock salt mixed with whole peppercorns
2 ounces country ham, finely minced
Zest of 2 limes
Sprig fresh cilantro
Ingredients
steps
- Preheat oven to its highest temperature (likely 450 degrees). In a small pot over medium heat, warm butter and salt until milk solids turn brown and it starts to smell nutty and rich, about 4 minutes. Turn off the heat and add bourbon very slowly. It will bubble up violently—don’t be alarmed. Keep warm until ready to use.
- Place oysters on a bed of rock salt garnished with peppercorns in a cast-iron skillet. Cook until you see oyster juices just starting to bubble around the edges. Remove skillet from oven and pop open hot oysters, being careful not to burn yourself.
- Place oysters on a serving platter or piece of slate covered in rock salt. Drizzle with warm bourbon brown butter. Garnish with a bit of country ham, lime zest, and a sprig of fresh cilantro. Serve while hot.
Date Published: 08.31.15
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Recipe By
Chef Edward Lee of 610 Magnolia Restaurant in Louisville, Kentucky
