Roasted Oysters with Tarragon Beurre Noisette
1 dozen oysters, scrubbed well to rid them of any dirt that might be clinging to them
4 tbsp unsalted butter
Juice of ½ a lemon
2 tsp finely chopped tarragon
4 cups coarse rock salt
Preheat your oven to the highest temperature setting with a rack placed in the middle.
Spread the rock salt out on a rimmed baking sheet, making sure that it’s spread widely enough to fit all the oysters.
Place the sheet on the middle rack of the oven to preheat the salt for at least 15 minutes.
Once the salt is preheated, remove the pan from the oven and nestle the oysters, concave-side-down, in the salt.
Place the baking sheet back in the oven for at least 10 minutes, or until the oysters begin to pop open.
While the oysters are roasting, start the tarragon beurre noisette.
In a small saucepan, melt the butter over medium heat. Let it melt completely and then sizzle as the water from the butter begins to evaporate.
When the butter stops sputtering, turn the heat down to medium and watch it carefully as the milk solids begin to caramelize.
When the solids that have begun to separate from the butter have turned a rich, nutty brown and smell sweet and toasted, quickly add the tarragon and lemon juice and remove the pan from the heat. It’s important that you don’t overcook the milk solids or they’ll burn and give the beurre noisette an unpleasant bitter taste.
Set the saucepan aside in a warm place until ready to use.
When the oysters have all opened, use the tip of a butter knife (or an oyster knife if you have one) to open each one. Discard the top shells and arrange the bottom shells on a warm platter.
Drizzle with the tarragon beurre noisette and serve while still warm and aromatic.
However you choose to serve them, we’re sure that these delicious New Year’s Eve treats will have you toasting your good luck all through the year ahead.