Broiled Gulf Oysters


Recipe Excerpted from Screen Doors and Sweet Tea by Martha Hall Foose

Makes 4 Servings

  • 1 dozen fresh Gulf oysters, shucked, liquor and bottom shells reserved
  • 2 cups rock salt
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon tarragon vinegar
  • 1/2 teaspoon dry mustard
  • 1/4 teaspoon celery seeds
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons unsalted butter
  • 3 strips bacon, cut unto 1-inch pieces

Broiled Gulf Oysters


Video of Cooking Demonstration Available


Return drained oysters to bottom shells. Place filled shells on a bed of rock salt in a large, shallow baking pan. Preheat a low broiler.

In a small saucepan combine oyster liquor, lemon juice, vinegar, mustard, celery seeds, pepper and butter. Warm sauce over low heat, stirring until butter is melted and ingredients are combined. Spoon sauce over oysters in shells. Top each oyster with a piece of bacon. Broil 6 to 8 inches from heat for 10 to 15 minutes or until bacon is crisp and oysters begin to riffle around edges.


  1. Black pepper-coated bacon may be used and ground pepper eliminated from recipe.
  2. Tarragon vinegar adds acidity and a slight licorice flavor reminiscent of Pernod or anisette in Oysters Rockfeller.
  3. Serve with Louisiana-style hot pepper sauce. 


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