Oysters Rockefeller

During our recent trip to Provincetown, MA we at lunch at the The Lobster Pot and enjoyed their famous Oysters Rockefeller. The dollop of Hollandaise Sauce adds a creamy and delicious finish to this recipe.

The Lobster Pot Oysters Rockefeller

The Lobster Pot is a Provincetown tradition and serves an amazing Oyster Rockefeller. Don't skip the dollop of Hollandaise Sauce!
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Course Appetizer
Cuisine American
Servings 8 people

Ingredients
  

Oysters Rockefeller

  • 3-4 dozen Oysters shucked on the half shell
  • 3 10 oz bags Baby Spinach
  • 1 cup Heavy Cream
  • ¼ cup Light Cream
  • ¾ cup Fresh Parmesan Cheese grated
  • 1 cup Pernod
  • 1 large Shallot pureed
  • Panko Bread Crumbs
  • Salt and Pepper

Hollandaise Sauce

  • 3 Egg Yolks
  • 1 tbsp Lemon Juice  more as desired for flavor
  • 1 tsp Dijon Mustard
  • ¼ tsp Salt
  • 1 pinch Cayenne Pepper
  • ½ cup Butter or Ghee, melted and hot more for a thinner consistency

Instructions
 

Rockefeller Mixture

  • Steam spinach. Drain completely and squeeze completely dry. Set aside in a large mixing bowl
  • In a small pan bring the Pernod to a boil, ignite and reduce by half.
  • In a sauce pan, heat the creams, shallots and season with salt and pepper. Add the Pernod which has been reduced. When the cream mixture comes to a boil, reduce heat and simmer until thickened.
  • Add the cream mixture to the spinach, add the cheese and fold together. Add some Panko bread crumbs to tighten up the spinach mixture if needed.

Hollandaise Sauce

  • Add the egg yolks, lemon juice, dijon, salt and cayenne pepper into a high powered blender and blend for 5 seconds until combined.
  • With the blender running on medium high, slowly stream in the hot butter into the mixture until it's emulsified. Butter needs to be hot, not just warm.
  • Pour the Hollandaise Sauce into a small bowl and serve while warm.

Assemble and Bake

  • Place 1 tablespoon of Rockefeller mix on top of each oyster and bake in a very hot oven for about 6 to 7 minutes.
  • Place a dollop of warm Hollandaise Sauce on each oyster prior to serving.
Keyword Oysters
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