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.
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
- 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.
- Created by chef Brittanny Anderson of Metzger Bar & Butchery