Easy Entrees

Oysters with macadamia and lemon butter crumb

Name: Oysters with macadamia and lemon butter crumb recipe
Yield: 4
Ingredients: 2 dozen oysters (we used Pacific), shucked; Lemon wedges, to serve; Rock salt, to serve; 250g salted butter, at room temperature; 3 garlic cloves, crushed; 50.00 ml finely chopped tarragon; 50.00 ml flat-leaf parsley; Finely grated zest of 2 lemons; 35g macadamia; 15g breadcrumbs

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by Dominic Smith

Oct 02, 2024

Elevate your entree with these fresh oysters topped with a macadamia and lemon butter crumb. Fragrant and delicate flavours of citrus and cream blend perfectly together in this elegant starter, combining a sweet and zesty lemon butter with the smooth notes from the macadamia nuts mixed with a crispy sourdough crumb, lightly grilled on top of a creamy oyster. Perfect for entertaining on the weekend, this easy oyster recipe is one to keep close.

2 dozen oysters (we used Pacific), shucked
Lemon wedges, to serve
Rock salt, to serve
250g salted butter, at room temperature
3 garlic cloves, crushed
2 1/2 tbs finely chopped tarragon
2 1/2 tbs flat-leaf parsley
Finely grated zest of 2 lemons
1/4 cup (35g) macadamias, chopped
1/4 cup (15g) sourdough breadcrumbs

Method

1.

Place the butter in a stand mixer fitted with the whisk attachment and whisk on high until pale and fluffy. Stir in garlic, herbs and zest.
2.

Preheat oven grill to high. Line one baking tray with scrunched-up sheet of foil.
3.

Arrange oysters on foil, nestling them in so they’re flat and steady. Top oysters with 1 heaped tsp measures of whipped butter and a sprinkle of macadamias and sourdough crumbs. Grill oysters for 3-5 minutes, until golden.
4.

Scatter rock salt on a large platter and top with oysters. Serve immediately, with lemon wedges on the side.

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Recipe Notes

Store leftover lemon butter rolled into a log in plastic wrap in the fridge for up to 1 week, or freeze for up to 1 month. The lemon butter is great on grilled meat or other seafood.