Home/Recipes/Herbsaint Oyster Butter for Broiled Oysters

Herbsaint Oyster Butter for Broiled Oysters

Words: Alex Harrell
Photos: Randy P. Schmidt

Raw oysters are great, but sometimes you want a little something more. This herbsaint oyster butter with bread crumbs, shallots, and herbs takes oysters to another level. After you’ve topped your oysters with herbsaint butter, put them in a skillet or on a cookie sheet and broil at high temperature for about two minutes. Elegant oysters await. 

Alex Harrell's Herbsaint Oyster Butter


Herbsaint Oyster Butter Alex Harrell

Herbsaint Oyster Butter
Write a review
  1. 2 pounds butter
  2. 2 shallots, minced
  3. 8 to 10 garlic cloves, minced
  4. 2 tablespoons Herbsaint liquor
  5. ¼ cup heavy cream
  6. 1 bunch parlsey
  7. 1 cup panko breadcrumbs
  8. ½ cup grated Parmesan
  9. 2 tablespoons fresh chopped tarragon
  10. 1 tablespoon fresh chopped oregano leaves
  11. ½ to 2 tablespoons red chile flakes
  12. 1 tablespoon grated lemon zest
  13. 2 teaspoons grated bottarga*
  14. ¾ teaspoon salt
  15. ¼ teaspoon fresh ground black pepper
  16. 1 tablespoon vegetable oil
  1. Set butter aside at room temperature until soft. Place 2 tablespoons of the butter in a small skillet over medium heat. Add minced shallots and garlic; sauté 3 to 4 minutes or until fragrant.
  2. Remove skillet from heat source; pour Herbsaint over sautéed shallot mixture (do not stir) and carefully ignite with a lit long stem match. Once flame burns out, stir in heavy cream; set aside and cool completely.
  3. Pick parsley, keeping leaves and stems separate. Chop parsley leaves finely; measure ½ cup and place in a large mixing bowl (set remaining parsley and stems aside). Add breadcrumbs, Parmesan cheese, tarragon, oregano, red chile flakes, lemon zest, grated bottarga, salt and pepper; mix well. Add cooled shallot mixture; mix until well blended.
  4. In a blender, place ½ cup roughly chopped parsley leaves and stems. Add oil and blend until smooth, adding extra oil if needed. Once liquefied, add to butter mixture and mix well (this step is what makes the butter green and can be omitted if desired).
  5. Taste butter; adjust flavor with additional bottarga*, herbs, Parmesan, salt or pepper if necessary. Cover butter and chill until needed, upto 1 week. Freeze in an airtight container for up to 2 months.
  1. Bottarga is a specialty food product that consist of salted and cured fish roe sacs. It is commonly grated finely and used by chefs to enhance and brighten flavors of select seafood dishes. We found it difficult to find in south Louisiana, so we successfully substituted it with Louisiana dried, salted shrimp powder.
Chefs to Watch http://www.chefstowatch.com/
Finished Dish Herbsaint Oyster Butter

One Comment

  1. Jerry Walley November 26, 2016 at 12:34 pm - Reply

    Always great to see new recipes
    Really great to use them
    Keep up the good work

Leave A Comment