Oyster Pan Roast
This simple dish is a signature item on the menu of
The Grand Central Oyster
Bar, where it is listed (as of January 15, 2011) for $11.95.
The addition of rice was Lin's suggestion, and I think it's an
improvement over the traditional soggy toast.
- 2 pounds shucked oysters in their liquor
- 4 tablespoons butter
- 4 tablespoons Louisiana hot sauce
- 3 tablespoons Worcestershire sauce
- 2 tablespoons lemon juice
- 2 teaspoons paprika
- 1-2 cups heavy cream
- 2 cups cooked white rice
Put the oysters in a deep pan with enough liquor almost to cover.
Add the butter, hot sauce, Worcestershire sauce, lemon juice, and half
the paprika. Bring to a boil, reduce the heat, and simmer until the edges
of the oysters curl. Raise the heat, add the cream, stir, and heat until it
just begins to boil.
Divide the mixture among four wide soup bowls. Sprinkle the remaining
paprika on top and serve with warm rice.