Name: Antoine's Oysters Rockefeller Recipe
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 1 h 40 min
Yield: 8 servings
Cuisine: american
Ingredients: Rock salt; Butter; Flour; Cayenne; Ribs celery

Table of Contents

Antoine’s Oysters Rockefeller recipe was created by Antoine Blondeau, an award-winning chef and owner of the restaurant Antoine’s. The name Rockefeller means a great deal to me. To me, a Rockefeller is a great meal. It made me feel like the grandest meal the world could offer. The first time I took a bite of a Rockefeller, it was a revelation. The first bite was perfect. It melted in your mouth. That first bite changed my life forever. That first bite transformed my eating habits for life.

Antoine’s Oysters Rockefeller is a delicious, fresh, and healthy meal that can fit into anyone’s diet. This Roasted Sirloin recipe is perfect for all dinners and appetizers, even for a crowd. Antoine’s Oysters Rockefeller is a simple, quick, and delicious recipe that you can make with all the high-quality ingredients you already have on hand.

If you’re an oyster lover, you know what’s up. A lot of people think they’re the best, but they can’t compare to those with a taste for oysters Rockefeller. I grew up in the South, and with all the oysters we ate, we never had a problem making them at home. These oysters taste just as good as those we had on the grill with our favorite Southern-inspired dishes.

How to make Antoine’s Oysters Rockefeller

Antoine’s oysters are a New York original served with three sauces: oyster sauce, sweet sauce, and spicy Italian. The oyster Rockefeller is one of the most popular variations on Antoine’s regular oyster appetizer. Using two types of crab – crabmeat and crabapples – Antoine’s Oyster Rockefeller combines crab chunks with sweet corn, bacon, caramelized onions, melted butter, and lemon.

Ingredients

Rock salt (to taste)
oysters in shells (chilled), 12
Butter, 4 tablespoon
Flour, 4 tablespoon
Cayenne, 1/4 teaspoon
Scallions (minced), 6
Ribs celery (minced), 2
Sprigs tarragon (stemmed & minced), 2
Sprigs parsley (stemmed & minced), 6
Salt & white pepper (to taste)
Bread crumbs, 3 tablespoon

Instructions

Step 1

Sprinkle half of the rock salt in two oven-safe baking dishes.

Step 2

Catch the liquid from oysters by shucking them over a bowl. Using a knife, remove oysters from bottom shells and discard flat top shells. Place six oysters per baking dish on a bed of rock salt. Chill.

Step 3

Melt butter in a saucepan of two quarts. Whisk flour into butter, cooking for about two minutes until smooth. About two minutes after adding the oyster liquid, stir until the mixture thickens to a paste.

Step 4

Stir in the celery, cayenne, tarragon, parsley, scallions, salt, and white pepper. Cover and cook on medium heat until soft, about one hour.

Step 5

Process the bread crumbs in a food processor for about two minutes to make a smooth paste.

Step 6

Preheat the broiler to high. Paste should be placed in a pastry bag with a 1/2-inch fluted tip. Spread the paste over the oysters completely.

Step 7

The oysters should be just cooked through and the paste will begin to brown, about 5 – 7 minutes. Serve immediately.