Oysters Kilpatrick
Instructions
- 1
Preheat your grill (broiler) to high heat.
- 2
Dice the bacon into small pieces, about 5mm (1/4 inch) cubes.
- 3
Cook the bacon in a pan over medium heat until crispy but not overly brown. Drain on paper towels and set aside.
- 4
Mix together the Worcestershire sauce, tomato sauce, and Tabasco sauce in a small bowl.
- 5
Arrange the rock salt on a large oven-proof serving platter or baking sheet, creating small wells to nestle each oyster and keep them level.
- 6
Place the oysters in their half shells on the rock salt bed.
- 7
Spoon about 1 teaspoon of the sauce mixture over each oyster.
- 8
Top each oyster with a small piece of butter and a generous sprinkle of the cooked bacon pieces.
- 9
Place under the hot grill for 3-5 minutes, or until the edges of the oysters begin to curl and the bacon is sizzling.
- 10
Remove from heat immediately - be careful not to overcook the oysters.
- 11
Garnish with chopped parsley and serve immediately with lemon wedges on the side.
Chef's Note
"The key to perfect Oysters Kilpatrick is timing - the oysters should be just warmed through and starting to curl at the edges, not rubbery. If you're new to shucking oysters, ask your fishmonger to do it for you, but use them the same day. The rock salt not only looks elegant but helps keep the oysters level while cooking."
