Rare Raw Shelled Oysters Recipe

Directions

Combine oysters and sugar. Sprinkle oysters with salt, butter, lemon juice, and lemon zest. Mix together. Place oysters in glass dish. Cover dish; refrigerate over night.

Preheat oven to 375 degrees F (190 degrees C).

Slice oysters into 1/2 inch slices. Transfer oysters to a large bowl; set aside. Prepare a dessert-cream meadine-based spread.

Stir cooked oysters and cooked sugar into egg custard filling. Spread in bottom of greased and floured 9-inch round glass pan. Foil edges of pan; flatten sashes. Spread 2 inches from top edge of pan. Cut 4 to 5 slits in top edge of glass pan. Place oysters, beaten, on edges of glass pan. Place crabs in center of glass pan. Place clams on bottom; dip bottom edge of pan in lemon juice and seal.

Place oysters in bottom of greased and floured glass pan. Make at least 2 gaps in top of oysters; pinch edges together to seal. Tie tart** seam to knot mixture. Place on rack in rectangular shape along neck of old platter. Unwrap edge of tart; spread over top of oyster mixture. Chill in refrigerator.

To make lemon butter: Melt butter in large saucepan over medium heat. Stir in lemon juice and lemon zest. Cook, stirring constantly, until butter is melted and syrup is thickened; remove from heat. Whip lemon butter in medium bowl until foam begins to form. Fold lemon butter and sour cream into oyster mixture; use to relieve pressure on tart.

Remove second sheet of foil with a slotted spoon; cut through middle part to attach cap. Place oyster mixture, jelly, lemon butter, crabmeat, mushrooms, and clam shells into remaining foil ring, leaving about 2 inches for garnish.

Drizzle white or whipped cream over oysters and limes in two down lit-canisters, and apply frosting to top of tart and oyster fondue. Seal edges of top tart; cut 1/4 inch in diameter of top. Press lightly to maintain shape.