This oyster lubeck recipe was created by chef Brittanny Anderson of Metzger Bar & Butchery and Brenner Pass in Richmond, Virginia. Oysters lubeck is Germany’s version of oysters rockefeller. Enjoy in the fall during Oktoberfest, or make them for a sophisticated hors d’oeuvre to share at winter gatherings.
recipe 
yields
1 dozen
2 ribs celery, finely diced
2 shallots, finely diced
4 ounces butter
1/2 cup flour
1/4 cup riesling
1 tablespoon oyster liquor
1 egg yolk
2 tablespoons rye breadcrumbs
2 tablespoons cayenne
12 oysters, shucked, on half shells
Ingredients
steps
- In a pan over medium-high heat, melt the butter, and sautée celery and shallots until translucent.
- Add flour and whisk vigorously to make a roux. Cook until golden.
- Whisk in riesling and oyster liquor, and remove from heat.
- In a food processor, combine roux, breadcrumbs, cream, yolks, and salt. Pulse into a chunky Play Doh-like consistency. Let cool to room temperature.
- Arrange shucked oysters on sheet tray covered in rock salt. Spoon about 1 tablespoon of bread mixture over oysters.
- Bake oysters in oven at 450 for about 5 to 10 minutes, or until the oyster is bubbling and topping is browned.
Date Published: 10.19.21
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- Created by chef Brittanny Anderson of Metzger Bar & Butchery
Comment 1
The ingredients list doesn’t mention any cream. The instructions don’t mention cayenne. Also, 2 tbsp cayenne would render this inedible. The ingredients list says 1 egg yolk, but the instructions say “yolks” so it’s unclear which is correct. The ingredients list is not in the order of use, either, which makes it more difficult to try to figure out what is wrong where. Please correct these errors. Thanks.