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Oysters Lubeck Recipe

Oyster Lubeck Recipe
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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.

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yields

1 dozen

    Ingredients
  • 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
steps
  1. In a pan over medium-high heat, melt the butter, and sautée celery and shallots until translucent.
  2. Add flour and whisk vigorously to make a roux. Cook until golden.
  3. Whisk in riesling and oyster liquor, and remove from heat.
  4. In a food processor, combine roux, breadcrumbs, cream, yolks, and salt. Pulse into a chunky Play Doh-like consistency. Let cool to room temperature.
  5. Arrange shucked oysters on sheet tray covered in rock salt. Spoon about 1 tablespoon of bread mixture over oysters.
  6. Bake oysters in oven at 450 for about 5 to 10 minutes, or until the oyster is bubbling and topping is browned.
  • Created by chef Brittanny Anderson of Metzger Bar & Butchery

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