Grilled Oysters with Lobster Cream Sauce offer a luxurious, yet approachable way to enjoy seafood. This seafood recipe combines the briny sweetness of oysters with the rich, decadent flavors of lobster and butter, creating a truly unforgettable taste experience.
It’s perfect for a summer cookout, or adding a touch of elegance to a casual weekend meal. The preparation is straightforward, and the result is a restaurant-quality oyster dish that can be enjoyed in the comfort of your own home. Even if you’re not a fan of oysters, the succulent lobster cream sauce and aromatic blend of spices in this recipe, will captivate your taste buds and leave you craving more.
Why You Should Try These Grilled Oysters with Lobster Cream Sauce
- Luxurious Flavor Combination: The rich, buttery lobster cream sauce perfectly compliments the briny sweetness of the oysters.
- Impress Your Guests: Ideal for summer cookouts or special occasions, this dish brings a touch of elegance to any meal.
- Restaurant-Quality at Home: Achieve a gourmet dining experience without leaving your home.
- Simple Preparation: Despite its sophisticated taste, this chargrilled oyster recipe is straightforward and easy to follow.
What Type of Oysters are Suited for Grilling
Grilling oysters is a fantastic way to bring out their natural flavors, while adding a smoky depth that can’t be achieved with other cooking methods. When selecting oysters for grilling, it’s important to choose varieties that are robust enough to withstand the heat and have a flavor profile that compliments grilling.
Here are a few types of oysters that are particularly well-suited for grilling:
- Blue Point Oysters: Large, briny, and slightly sweet, ideal for high-heat grilling.
- Wellfleet Oysters: Known for their clean, crisp flavor and balanced salinity, great on the grill.
- Belon Oysters: Bold and distinctive in flavor, excellent for a gourmet grilling experience.
- Sydney Rock Oysters: Creamy and briny, adding a unique touch to grilled oyster recipes.
- James River Oysters: These oysters are well-regarded for their distinctive flavor and meaty texture.
How to Shuck Oysters
Shucking an oyster can seem daunting, but with the right technique and tools, it becomes a straightforward process. Here’s a brief guide to help you shuck oysters safely and efficiently:
Tools You’ll Need:
- Oyster knife
- Thick glove or towel
- Sturdy surface
Steps:
- Preparation: Place the oyster flat-side up on a sturdy surface. Use a thick glove or wrap the oyster in a towel to protect your hand and provide a better grip.
- Locate the Hinge: The hinge is the point where the two shells are joined. It’s usually at the narrow end of the oyster.
- Insert the Knife: Holding the oyster firmly, insert the tip of the oyster knife into the hinge. Apply pressure and twist the knife back and forth, in a rocking motion, to pry the shells apart slightly.
- Separate the Shells: Once the hinge is pried open, slide the knife along the top shell to sever the muscle that holds the oyster in place. Be careful to keep the oyster level to retain its natural juices.
- Remove the Top Shell: Lift off the top shell and discard it. Slide the knife under the oyster to release it from the bottom shell, ensuring it’s fully detached and ready to eat.
- Clean the Oyster: Check for any shell fragments and remove them. The oyster is now ready to be grilled, cooked or served raw.
Ingredients
- Lobster meat: Substitute with crab meat, shrimp or scallops for a different seafood flavor.
- Garlic cloves: Use garlic powder or minced garlic from a jar for convenience.
- Paprika: Substitute with smoked paprika for a richer flavor, or omit if desired.
- Old Bay seasoning: Instead, use Cajun seasoning or seafood seasoning for a similar flavor profile.
- Black pepper: Use red pepper flakes or cayenne pepper for a different level of heat.
- Fresh spinach: Can substitute with other leafy greens such as kale or Swiss chard.
- Heavy whipping cream: For a lighter option, use half-and-half or coconut cream.
- Parmesan cheese: Leave out, or substitute with Pecorino Romano or Asiago cheese for a similar sharpness.
How to Prepare Grilled Oysters with Lobster Cream Sauce
- Shuck the oysters, or have your fishmonger shuck them for you.
- Remove the lobster meat from any shell and dice small (if using cooked lobster add the lobster to the pot after the addition of the heavy cream).
- Heat the grill.
- While the grill is heating, melt the butter, garlic, paprika and Old Bay seasoning in a small pot.
- Add the lobster meat and spinach to the pot. Cook until the lobster meat just turns opaque.
- Remove the pot from the heat and stir in the heavy cream and lemon juice.
- Arrange the shucked oysters on the grill. Spoon the lobster mixture into each oyster shell.
- Top each oyster with freshly grated Parmesan cheese.
- Close the grill cover and cook for about 10-12 minutes, or until the oysters are bubbly and the cheese is browned.
- Carefully remove the oysters from the grill and place them on a serving platter.
- Drizzle on a touch more lobster sauce.
- Garnish with fresh parsley and cracked black pepper. Serve immediately with lemon wedges.
Oven-Method
If you don’t have access to a grill, you can still enjoy these delicious oysters with lobster cream sauce by using your oven. Here’s how to prepare this recipe using the oven:
- Preheat your oven to 425°F (220°C).
- Make the lobster cream sauce on the stovetop.
- Arrange shucked oysters on a baking sheet lined with rock salt.
- Spoon the lobster cream sauce onto each oyster and top with Parmesan cheese.
- Bake in the preheated oven for 10-12 minutes, or until the oysters are cooked through and the cheese is golden brown.
How to Serve and Store Grilled Oysters with Lobster Cream Sauce
- Serve these chargrilled oysters right off the grill, while they are still hot and bubbly.
- Leftovers can be stored in an airtight container in the refrigerator for up to two days.
- To reheat, place the oysters on a baking sheet and warm them in a preheated 350°F oven for about 5-7 minutes, or until heated through.
- Keep in mind that reheated oysters won’t have the same texture as when they are freshly cooked, but the flavors will still be delicious.
- Avoid using a microwave to reheat, as it can make the oysters rubbery.
- Leftover lobster cream sauce can be used to top fish or salmon.
More Oyster Recipes to Love
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Grilled Oysters with Lobster Cream Sauce
- Total Time: 25 minutes
- Yield: 6 servings 1x
Description
Grilled Oysters with Lobster Cream Sauce offer a luxurious, yet approachable way to enjoy seafood. This seafood recipe combines the briny sweetness of oysters with the rich, decadent flavors of lobster and butter, creating a truly unforgettable taste experience.
Ingredients
- 18–24 shucked oysters
- 6–8-ounces raw lobster meat, diced (3 lobster tails)
- 1 1/2 sticks salted butter
- 3 to 4 garlic cloves, minced
- 1 tablespoon paprika
- 1 to 2 teaspoons Old Bay
- 1 teaspoon black pepper
- 2-ounces fresh spinach, chopped
- 1/2 cup heavy whipping cream
- 2 teaspoons lemon juice
- 1/4 cup Parmesan cheese, freshly grated
- Fresh parsley, for garnish
- Cracked black pepper, for garnish
- Lemon wedges, for serving
Instructions
- Preheat your grill to medium-high heat.
- Place a small pot on the grill. Add butter, garlic, paprika, Old Bay, and black pepper. Allow the butter to melt and start to bubble.
- Add the lobster meat and spinach to the pot. Cook until the lobster meat just turns opaque.
- Remove the pot from the heat and stir in the heavy cream and lemon juice.
- Arrange the shucked oysters on the grill. Spoon the lobster mixture into each oyster shell.
- Top each oyster with freshly grated Parmesan cheese.
- Close the grill cover and cook for about 10-12 minutes, or until the oysters are bubbly and the cheese is browned.
- Carefully remove the oysters from the grill and place them on a serving platter.
- Drizzle on a touch more lobster cream sauce.
- Garnish with fresh parsley and cracked black pepper.
- Serve immediately with lemon wedges.
- ENJOY!
Notes
- Use medium to large-sized oysters.
- If possible, choose oysters with a flat base to keep them steady on the grill.
- For ease, ask you fishmonger to shuck them for you.
- If you have to shuck your own oysters, take precaution and use an oyster glove or thick towel.
- Keep as much of the oyster liquor as possible, in the shell.
- Adding rock salt to the serving platter, will help keep the oysters steady.
- Raw lobster meat is best (can use from tail, claw or a combination of both).
- If using cooked lobster meat, do not add until the incorporation of the heavy cream, as you will only need to heat the lobster meat through.
- Serve immediately, for the best enjoyment.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Easy
- Cuisine: Seafood
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WELCOME! My name is Melissa Latin aka. Charlotte Fashion Plate. Happy to meet you! I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!
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