In honor of NOLA Jazzfest

[locks]

Oysters Lafitte

Second Sauce
2 egg yolks
dash salt
1 tsp lemon juice
1 tsp tarragon
2 T white wine
1/2 lb. butter
salt and white pepper
Carefully cook the egg yolks with dash salt and lemon juice, stirring all the while. Reduce
the wine and tarragon to a paste and add. Drizzle in butter until sauce is thick and
emulsified.

Cream Sauce
2 T clarified butter
1 clove garlic, minced
1 T green onion, minced
1 shallot, minced
1 tsp dill weed
1/2 lb crabmeat, picked over for shells
1/2 C white wine
1/2 C cream
1 T flour, dissolved in
1 T butter, melted
2 dozen oysters, on half shell

Cream sauce: Heat butter in a skillet and add garlic, green onion, shallot and dill. Cook for 2 min. Add wine and cream. Reduce until thickened.

In another pan saute the crabmeat in one ounce clarified butter until hot, then add to cream mixture. Add combined flour and melted butter. Put oysters on bed of rock salt and place under broiler for 30 sec. Take out of broiler and spread cream/crabmeat sauce on the oysters. Top with second sauce and broil until brown.

[Tuesday Afternoon]

1. will try this

Sounds yummy. Love oysters.

[Behind the Aegis]

2. Would you be offended if I add my jambalaya recipe?

[locks]

4. NOLA food lovers would be honored

My family and some friends all have different recipes for jambalaya; they're all delicious. You can never have too many ways to make gumbo and jambalaya.

[Callalily]

3. Oh gawd this sounds yummy.

Rather difficult to get quality oysters here in the midwest! But there are several places that fly in fresh seafood. Will have to check about oysters!