Grand Central Oyster Bar: The Famous Oyster Roast Recipe
Serves: 1, simply double for two
8 freshly opened oysters
2 Tbsp (1/4 stick) of sweet butter
1 Tbsp chili sauce
1 Tbsp Worcestershire Sauce
1/4 cup oyster liquor, also called liquid
1/2 tsp paprika
dash celery salt
1 oz of claim juice
1/2 cup cream
1 slice of dry toast
Place all ingredients except cream, toast and 1 Tbsp of butter in the top part of a double broiler over boiling water. Do not let the top pan of the double broiler touch the water below.
Whisk or stir briskly and constantly for abut 1 minute until oyster edges begin to curl. Stirring carefully as to not damage the oysters.
Add cream and continue stirring briskly, Do not boil.
Pour pan roast into a soup plate over the slice of dry toast
Top with remaining 1 Tbsp butter, and sprinkle with paprika, and serve right away.
To create other individual stews and pan roasts, simply substitute the oysters for the following:
Shrimp: 8 raw shrimp, shelled, deveined, with tails off
Clams: 8 freshly opened cherrystone or littleneck clams
Lobster: 2 oz fresh lobster meat
Scallops: 10 – 12 raw bay scallops
Mussels: 14-16, bearded, but in the shell
Mixture: 3 shrimp, 2 oysters, 2 clams, 3 scallops, 2 oz lobster
Enjoy, go, eat, play!