Strain the juice of a half lemon into a small serving container
Slowly drizzle 1 Tbsp of Lobster Oil, stirring to emulsify
Stir in minced shallot, and any salt needed (I didn't use any)
ENJOY! Spoon with a tiny serving spoon over your shucked Oyster!
PICKING YOUR OYSTERSEveryone has their own oyster preference. Some love the tiny varieties - I personally feel a bit ripped off when they're so small haha! How easily they'll shuck is another consideration. If the shell is quite curvy or too tiny, it can be harder on your hands, especially if you're doing dozens at a time!The best way to determine is to host a tasting for yourself, making notes of each type, how easy it is to shuck, how meaty it is, how sweet / creamy / metallic / etc. I love Raspberry Points and the Royal Miyagi's. Leave me a note and let me know your favorite!
Need more flavor varieties?! Try some of these!
Add drops of Tabasco
A minced slice of anchovy instead of any salt
A touch of Habanero Hot Sauce
Keyword base, dressing, lemon, lobster, oyster, side, side dish, starter
Oyster Dressing Sauce https://alisonkenthomekitchen.com/quarantine-eating-during-coronavirus-week-one/ March 19, 2020