Oysters Rockefeller

Name: Oysters Rockefeller
Yield: Serves 3–4
Cuisine: United States
Ingredients: 1 tablespoon grated Parmesan cheese; 2—3 dried pequin chillies, chopped; Grated zest of ½ a lemon; Coarse sea salt; 2 tablespoons diced shallots; 100ml/4fl oz double cream; ¾ teaspoon finely chopped garlic; 10g/½oz butter; 2 knobs of soft lemon butter; 2 teaspoons lemon juice; 12 large Island Creek oysters (or any large briny oysters); 50g/2oz fresh breadcrumbs; 25g/1oz grated Parmesan cheese

Preparation info

Serves
3–4

Difficulty
Medium

Appears in

Around the World in 80 Dishes

By David Loftus

Published 2012

About

Oysters Rockefeller was created in 1899 by a chap called Jules, son of the founder of Antoine’s restaurant in New Orleans, and named after John D. Rockefeller, then America’s richest man, because of its rich sauce. Antoine Alciatore fled to New Orleans after two frustrating years trying to open restaurants in New York. But April Bloomfield, my good chum fro