Roasted Oysters with Uni Butter
Fresh oysters roasted under the broiler with a rich, briny uni (sea urchin) butter and parmesan, finished with chopped chives.
Equipment
- Food processor
- Baking pan or cast iron skillet
- Broiler or grill
Ingredients
- 12 lobes sea urchin uni
- 1 stick unsalted butter
- 2-3 dozen raw oysters
- 1/2 teaspoon lemon juice
- Chives chopped
- Himalayan salt or fleur de sel
- Parmesan cheese grated
Instructions
Uni Butter
- Set aside about 12 large lobes of the uni. Warm up a half cup of butter to room temperature.
- Using a food processor, blend the uni until smooth. It should look like orange gak.
- Add in the softened butter gradually and blend until combined.
- Once the uni and butter have blended together, add in the freshly squeezed lemon juice. Blend a little more, and season with salt to your liking, but not too much because the parmesan cheese will add saltiness. Blend until well combined.
Preparing the Oysters to Roast
- Shuck the oysters. Don’t know how to shuck an oyster? You can order them shucked from Whole Foods.
- Set your oysters on a bed of rock salt in a baking pan or cast iron skillet so that your oysters don’t tip over and spill their precious juices during cooking and transport.
- Add a small dollop of uni butter on top of each oyster, about 1 teaspoon for a small oyster, and 2-3 teaspoons for a larger one. The butter will melt and cover the entire meat. Top it off with the same amount of parmesan cheese per oyster.
- Turn on your broiler or grill and place the oysters under the flame. Once it starts to bubble and brown, take the oysters out immediately. Don’t overcook your oysters!
Garnishing Your Roasted Oyster
- The oyster shells are going to be quite hot coming out of the oven or grill, so handle with care.
- Garnish your roasted oysters with some chopped chives.
