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Barbecue Oysters

  • Yield: 4 appetizer servings


  • 24 large shucked oysters, liquid reserved
  • 2 tablespoons olive oil
  • 2 tablespoons minced shallots
  • 1 tablespoon minced garlic
  • 1/4 cup chopped yellow onions
  • 3 bay leaves
  • 3 lemons, peeled and sectioned
  • 2 cups shrimp stock
  • 1/2 cup Worcestershire sauce
  • 1/4 cup dry white wine
  • 2 cups heavy cream
  • 2 tablespoons butter
  • Salt and pepper
  • 4 biscuits
  • Long chives
  • Essence


  • In a sauce pot, heat the olive oil. When the oil is smoking hot, saute the shallots, garlic, and onions. Saute for 1 minute. Add the bay leaves, lemons, shrimp stock, Worcestershire, wine, and the reserved oyster liquid. Season with salt and fresh black pepper. Bring up to a boil and reduce to a simmer. Simmer for 30 minutes. Allow the liquid to cool for 15 minutes before straining. Strain the liquid into a sauce pot, about 1 1/2 cups. Bring the sauce up to a boil and reduce to a simmer. Simmer for 15 minutes, 4 to 5 tablespoons of the liquid should be left. In a saute pan, bring the cream up to a boil and reduce to a simmer. Stir in the barbecue base. Add the oysters and simmer for 2 to 3 minutes. Stir in the butter. Reseason if needed. Remove from the heat. Pile the oysters in the center of the plate. Spoon the sauce over the oysters and dirty the rim. Place biscuits on the plate, close to the oysters. Garnish with long chives and Essence.