Absinthe Oysters Recipe from Commander's Palace
Bring this decadent New Orleans recipe to your table.
Enjoy this extravagant New Orleans recipe at home. Straight from the kitchen of Commander’s Palace in New Orleans, chef Tory McPhail was named 2013 Best Chef: South by the James Beard Foundation. This recipe is brought to you by Louisiana Kitchen and Culture Magazine.
- 1 pint Louisiana oysters in liquor
- 6 strips bacon, chopped
- 1 shallot, minced
- 2 cloves garlic, minced
- ½ cup absinthe, divided
- 1 pint heavy cream
- salt and white pepper
- 1½ cups sliced, cooked artichokes hearts
- 1 tablespoon chopped tarragon
- Seasoned French Bread Crumbs
Method of Preparation:
Strain oysters; set aside. Reserve oyster liquor separately. Preheat oven to high broil.
Heat bacon in a skillet over medium-high heat; sauté five to seven minutes or until fat is mostly rendered and bacon has lightly browned. Add shallots and garlic; sauté two to three minutes. Remove skillet from stove; drain and reserve excess fat.
Deglaze with six tablespoons absinthe. Return skillet to stove at medium-high heat and flambé. Once flames subside, bring to a simmer and cook, stirring often, until liquid is nearly evaporated. Add reserved strained oyster liquor and heavy cream; bring to a low boil, reduce heat to medium and simmer, stirring often, until liquid has reduced to about two-thirds cup (skim and discard any foam that accumulates at top), about 10 minutes. Add remaining two tablespoons absinthe, artichoke hearts, tarragon, and reserved oysters; return to a simmer, reduce heat to low and simmer two minutes. Remove from heat. Taste; adjust seasoning with salt and white pepper.
Divide oysters among four prepared St. Jacque shells or ramekins. Top each with about three tablespoons Seasoned French Breadcrumbs and carefully broil, five inches from heat source, until lightly golden. Serve immediately. Serves 4.