How to Make Love to a Lobster by Marjorie Harris

Author:Marjorie Harris
Language: eng
Format: epub
Publisher: Whitecap Books
Published: 2014-02-21T16:00:00+00:00

SOOKE HARBOUR HOUSE, VANCOUVER ISLAND

Courtesy of Chef Michael Stadtlander

GRILLED OYSTERS WITH PEAR

AND ANISE HYSSOP BUTTER

¼ cup (60 mL) olive oil

1 dozen oysters

5 oz (150 mL) pear cider

2 tsp (10 mL) cider vinegar

2 pears, peeled, cored and sliced

juice of 1 lemon

¼ cup (60 mL) anise hyssop leaves, finely chopped

6 Tbsp (90 mL) unsalted butter

4 anise hyssop flowers, removed from stem, for garnish

Brush broiler with olive oil and preheat until moderately hot. (Or heat olive oil in skillet to moderate heat.) Place oysters on broiler and grill on both sides. Remove and keep warm.

In a saucepan over medium heat, add the pear cider and the cider vinegar and cook until reduced by half. Add the pears and poach until tender. Remove and set aside. Add lemon juice and anise hyssop leaves. Turn the heat to low. Whisk in the butter.

To serve, place the oysters and pears on four small plates and pour sauce over each. Garnish each with a hyssop flower.

APPETIZER FOR 4

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