📝 About This Recipe
Born in the legendary kitchens of Antoine's in New Orleans, Oysters Rockefeller is the pinnacle of seafood decadence, named for the richest man of its era to match its intense wealth of flavor. This version elevates the classic with a vibrant green herb compound, buttery brioche crumbs, and a crowning touch of premium caviar. It is a masterclass in texture, blending the silky brininess of the oyster with a crisp, savory crust and the luxurious pop of sturgeon roe.
🥗 Ingredients
The Oysters
- 12 pieces Blue Point or Kumamoto Oysters (freshly shucked, deep cup shells reserved)
- 4 cups Rock Salt (for the baking bed and presentation)
The Rockefeller Compound
- 1/2 cup Unsalted European Butter (softened to room temperature)
- 2 cups Fresh Baby Spinach (finely chiffonaded and squeezed dry)
- 1 piece Shallot (minced extremely fine)
- 1 clove Garlic (grated into a paste)
- 1 tablespoon Pernod or Herbsaint (anise-flavored liqueur for authentic aroma)
- 2 tablespoons Flat Leaf Parsley (finely chopped)
- 1 rib Celery (minced into tiny dice)
- 1 pinch Cayenne Pepper (for a subtle back-end warmth)
The Topping & Garnish
- 1/2 cup Brioche Breadcrumbs (panko may be substituted for extra crunch)
- 1/4 cup Parmigiano-Reggiano (finely grated)
- 30 grams Siberian Sturgeon Caviar (chilled for final service)
- 1 piece Lemon (cut into elegant wedges)
- 1 tablespoon Chives (micro-planed or finely snipped)
👨🍳 Instructions
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1
Preheat your oven to 450°F (230°C). Position the oven rack in the upper third of the oven to ensure a golden-brown crust.
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2
Prepare a large baking sheet or cast-iron skillet by spreading a thick, even layer of rock salt. This stabilizes the shells and retains heat during service.
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3
In a small sauté pan over medium-low heat, melt 1 tablespoon of butter. Add the minced shallots, celery, and garlic, sweating them until translucent and fragrant, about 3-4 minutes.
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4
Add the finely chopped spinach to the pan. Cook just until wilted and any excess moisture has evaporated. Remove from heat and let cool slightly.
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5
In a medium mixing bowl, combine the remaining softened butter with the spinach mixture, parsley, Pernod, and cayenne pepper. Fold together until you have a vibrant green, uniform compound butter.
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6
Carefully shuck the oysters, ensuring you retain as much of the natural 'liquor' (juice) as possible. Run your knife under the oyster meat to detach it from the muscle, but leave it sitting in the shell.
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7
Nestle the shucked oysters into the bed of rock salt, ensuring they are level so the butter doesn't spill out.
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8
Place a generous tablespoon of the Rockefeller butter over each oyster, spreading it to the edges to seal in the juices.
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9
In a small bowl, toss the brioche crumbs with the grated Parmigiano-Reggiano. Sprinkle this mixture evenly over the top of each oyster.
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10
Slide the tray into the oven and bake for 10-12 minutes. The edges of the oysters should just begin to curl, and the breadcrumbs should be a deep, toasted golden brown.
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11
Remove from the oven and allow to rest for 60 seconds. This allows the butter to thicken slightly so it coats the oyster perfectly.
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12
Just before serving, place a small pearl-sized dollop of chilled caviar on the center of each oyster. Garnish with fresh chives and serve immediately with lemon wedges.
💡 Chef's Tips
Always use fresh oysters that are tightly closed; if they are open, discard them immediately. To get the driest spinach possible, squeeze it through a clean kitchen towel after cooking to prevent a watery sauce. If you don't have Pernod, a pinch of ground fennel seeds can mimic the signature anise aroma. Do not overbake; the goal is to gently poach the oyster in the flavored butter, not to turn it rubbery. For an extra luxury touch, use a mother-of-pearl spoon to place the caviar to avoid any metallic aftertaste.
🍽️ Serving Suggestions
Pair with a crisp, bone-dry Champagne or a Chablis to cut through the rich butter. Serve as a standalone luxury appetizer on a silver platter lined with fresh seaweed. Accompany with thin slices of toasted rye or buttered pumpernickel bread. A side of chilled vodka served in a frozen glass complements the caviar service perfectly.