Oysters Lafitte Recipe


Step 1

Heat the butter in a skillet and add garlic, green onion, shallot and dill. Cook for 2 minutes and add white wine and cream. Reduce until thickened.

Step 2

In another pan, saute the crabmeat in an ounce of clarified butter until hot, then add the crabmeat to the cream mixture.

Step 3

Add combined flour and melted butter.


Step 4

Carefully cook the egg yolks with a dash of salt and lemon juice, stirring all the while.

Step 5

Reduce the wine and tarragon to a paste and add.

Step 6

Drizzle in butter until the sauce is thick and emulsified. Taste and correct seasoning with salt and white pepper.


Step 7

Put the oysters on a bed of rock salt and place them under a broiler for 30 seconds.

Step 8

After thirty seconds, take them out of the broiler and spread on the cream sauce. Top with the second sauce and then broil until brown.

Things You'll Need

  • 2tb Butter, clarified
  • 1ea Garlic, clove
  • 1tb Onion, green, minced
  • 1ea Shallot, minced
  • 1ts Dill weed
  • 1/2c Wine, white
  • 1/2c Cream
  • 1/2lb Crabmeat
  • 2tb Butter, clarified
  • 1tb Flour
  • 24ea Oysters, on the half shell
  • Salt, rock
------WINE AND TARRAGON SAUCE-----------
  • 2lg Egg yolks
  • 1ds Salt
  • 1ts Juice, lemon
  • 1ts Tarragon
  • 2tb Wine, white
  • 1/2lb Butter
  • Salt (to taste)
  • Pepper, white (to taste)

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