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
- 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
- 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
- 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.
- 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.