Lobster Pan Roast Oyster Bar Ny Food

OYSTER BAR PAN ROAST

Steps:

• In large pan over medium heat, melt butter. Add salt, white pepper, celery seed, paprika, lemon juice, Worcestershire sauce, Tobasco, white wine, cocktail sauce and clam juice.
• Add seafood, stir and bring to a full boil. Add half-and-half and return contents of pan to boil.
• Place butter in bottom of deep bowl, pour in pan roast, sprinkle with paprika and serve.

JOHN DORY OYSTER BAR OYSTER PAN ROAST WITH UNI BUTTER CROSTINI

Steps:

• In a large saucepan, heat the oil. Add the onion and minced garlic; cook over moderate heat until softened, 5 minutes. Add the vermouth; boil over moderately high heat until reduced by half, about 2 minutes. Add the oyster liquor and fish stock and simmer for 3 minutes. Add the cream and simmer over moderate heat until the sauce coats a spoon, 5 minutes. Remove from the heat. Add 1 teaspoon of the lemon juice; season with salt.
• Meanwhile whisk the uni tongues and softened butter together to make the Uni Butter.
• Add the oysters to the sauce with a little oyster liquid and butter. Add the tarragon and remaining lemon juice and cook over moderately low heat until warmed through, 2 minutes.
• Divide the oysters among 4 bowls, add sauce and sprinkle with the cayenne pepper. Serve with the toasts that have been spread with the Uni Butter.

LOBSTER PAN ROAST (OYSTER BAR NY)

Steps:

• 1.Cut lobster meat into bite size pieces. In top of double boiler combine lobster, butter, chili sauce, Worcester sauce, paprika, celery salt and wine. 2.Place over rapidly boiling water and cook, stirring continuously, until well combined. Continue cooking 1 minute longer. 3. Add cream and continue cooking, stirring, until mixture is just at boiling point. DO NOT BOIL. Taste, adding salt and white pepper, if desired. 4. Place bread on warm plate. Pour lobster mixture over bread. Sprinkle a little paprika.

PAN-ROASTED LOBSTERS

Steps:

• Kill the lobsters with a sharp-pointed knife plunged into the body behind the head.
• Remove the bands from the claws. Twist off the tails, and carefully split lengthwise. Twist the claws and knuckles off the bodies; separate the claws from the knuckles. Crack the claws a little using a sharp blow with the back of a knife. Split the bodies. Remove the intestinal tract from the tail meats. Arrange the lobsters in a single layer in an ovenproof baking dish, tail and body shells down. Sprinkle sea salt (preferably from Maine) and black pepper over the lobster meat, followed by a generous dressing with the olive oil.
• Preheat the oven to its hottest temperature setting. (See Cook's Note)
• In a non-reacting skillet filmed with a little melted butter, saute the mushrooms over high heat for 2 or 3 minutes. Season with salt and pepper and set aside.
• Place the lobsters in the oven, and roast until the shells are almost uniformly red and the meat is opaque, as long as 7 or 8 minutes in a home oven.
• Remove the lobsters from the oven. Add the mushrooms and shallots. Pour the hard cider over the lobsters, and scatter the butter pieces around the dish. Place the lobsters back in the oven, and continue roasting, checking frequently, until the butter has completely melted, about 2 or 3 minutes. Swirl the pan to combine the liquid ingredients into a saucy emulsion. Check the seasonings and adjust with more sea salt and pepper if necessary. Serve the lobsters on dinner plates and spoon the sauce over them.

GRAND CENTRAL OYSTER BAR OYSTER PANROAST

Steps:

• In a double boiler with water boiling on high, combine clam juice, butter, celery salt, and Worcestershire sauce. Once the butter melts, add the oysters and cook for 30 seconds, stirring constantly. Add chili sauce and stir well. Add half-and-half and cook for a few minutes until the cream is hot, but not boiling. Add a slice of white toast to a warm 9-inch soup plate and underline with a 10 5/8-inch plate. Using a slotted spoon, transfer oysters over toast in soup plate. Remove top pan and pour hot liquid contents over the oysters, filling to about 1/4-inch beneath the rim. Garnish with a dash of paprika. Serve with 1 package of oyster crackers.

SEAFOOD PAN ROAST

Steps:

• In a saute pan melt 4 oz. of the butter over medium heat.
• Add white wine, paprika, celery seed, clam juice, lemon juice, worcestershire, tabasco, cocktail sauce and salt & pepper.
• If using clams or mussels add them now and cook until they open.
• Add shrimp, scallops, lobster and/or crab meat and bring to a full boil.
• Add heavy whipping cream and boil for 1 minute.
• Add last 4 oz. of butter.
• Garnish with chives.