BLT Oysters
Maryland Oysters, Tomato Butter, Bacon Butter, Lettuce Butter
Chef Gabriel Freeman of Scofflaw | Chicago
Yield: 24 oysters
Adapted by StarChefs | June 2018
INGREDIENTS
Tomato Butter
8 ounces tomatoes, halved and dehydrated
1¼ pounds unsalted butter, tempered
Salt
Bacon Butter:
8 ounces bacon, cut into ½-inch pieces
8 ounces unsalted butter, cold
Salt
Lettuce Butter:
8 ounces butterhead lettuce
8 ounces unsalted butter, cold and cut into ½ ounce cubes
Salt
To Assemble and Serve:
One 4-pound box of ice cream salt
2 dozen large Maryland oysters, shucked, connective muscle severed
1 cup panko breadcrumbs
Salt
METHOD
For the Tomato Butter:
In a Vitamix blender, combined tomatoes and butter; purée. Season with salt, cover, and chill. Cut Tomato Butter into 1½- by 1-inch strips. Cover and refrigerate.
For the Bacon Butter:
To a small pot over medium heat, add bacon and half the butter. Cook until bacon is bouncy but do not brown. Transfer mixture to a Vitamix blender with remaining butter; purée. Mixture should be emulsified and fudge-y. Season with salt, cover, and chill. Cut Bacon Butter into 1½- by 1-inch strips. Cover and refrigerate.
For the Lettuce Butter:
In small pot, melt butter, add lettuce, and poach until bright green, about 1 minute. Transfer to a Vitamix blender; purée. While blending, add remaining butter 1 cube at a time. Mixture should be smooth, vivid green, and emulsified. Season with salt, cover, and chill. Cut Lettuce Butter into 1½- by 1-inch strips. Cover and refrigerate.
To Assemble and Serve:
Heat oven to 500°F. On a sheet tray, spread the rock salt in an even layer. Place tray in oven. Top each oyster with 1 strip of each butter, so butters are side by side atop oysters, like the Italian flag. Sprinkle breadcrumbs over butters. Seat oysters on hot salt. Roast 6 minutes, until plump and bubbling. Finishing with salt.
