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Oysters Rockefeller
Oysters Rockefeller are delicious and elegant. They are also difficult to make and should be approached by experienced chefs but what the heck try it anyways and brag to your friends that you made Oysters Rockefeller. The difficulty is that they are very easy to cook incorrectly, that is over cooked. The way most restaurants serve them; they are cooked badly, over done and dry. The dish is to be looked at as two dishes in one appetizer. The first is a delicious souffle topping with a perfectly poached still semi raw oyster underneath in a buttery broth with a hint of Pernod. If you like oysters, you will like Oysters Rockefeller. They have to be cooked to order and served immediately. Where does the dish head south; it's when they are cooked too long and the very important use of a base of rock salt (standard ice melt salt) as a heat sink is usually skipped in the kitchen. Thereby producing an over cooked dried out oyster under a dried out souffle. Do you still want to try to make them? Here is how: RULE 1: YOU NEED A GOOD AMOUNT OF SALT OR CLEAN PEBBLES USED TO SIT THE OYSTERS ON A LEVEL BASE ON THE BAKING PAN AND TO ALSO ACT AS A HEAT SINK TO PREVENT THE OYSTER FROM COOKING. IF YOU DON'T HAVE EITHER YOU COULD USE YOUR JEWELRY OR FORGET ABOUT MAKING THEM.
You need two dozen oysters shucked on the half shell with the bottom mussel severed from the shell. You need to save all the brine from the oysters while shucking (very Important)! one cup of butter, 1/4 cups each of finely chopped shallots, parsley, fennel and bread crumbs. 2 cups finely chopped water cress, small clove of garlic finely chopped and most important 1/4 cup of Pernod. You can use anisette but pernod is better. Saute the butter shallots, parsley & garlic for a few minutes add the water cress and fennel for one minute. Place the entire contents with the pernod & bread crumbs and puree for one minute. SO far SO good. Now the hard part, pour enough rock salt into four cake pans to cover the bottom, about 1/2 inch. This will act as a stand and a heat sink to prevent the oyster from cooking through. SEE: Rule 1
Place the oysters 6 to a pan and make sure the oyster has brine all around it. Then add a spoonful of the puree to cover the oyster to the rim of the shell. Dust with grated Parmigiana slightly. Place in a preheated oven at 450 degrees. Don't be in a hurry wait for the 450. Leave in for 4 minutes not a second more and remove immediately. Immediately remove the oysters from the rock salt (use rubber kitchen gloves) and place on oyster plates if you have them. Serve with hot sauce and a thick lemon slice. Not so hard huh! You can prepare them in the morning under refrigeration ahead of time before a special dinner but only cook them at the last minute. A last note about Oysters. If you are ever in Grand Central Station in New York, go down the stairs to the Oyster Bar. Sit down on the stools in front of the counter where the shuckers are working. It is a real treat and great fun.Try the broiled oysters with anchovy butter! You can also catch the B Train uptown to the Bronx to Yankee Stadium. GO BRONX BOMBERS maybe the Red Sox will be in town. GO RED SOX