Oysters Raw on the Half-shell

Name: Oysters Raw on the Half-shell
Total time: 300 s
Yield: 12 servings
Cuisine: American
Ingredients: 1 dozen Whole Oysters; 3 large Lemon; 1 tbsp Kosher Salt; 1 cup Cocktail Sauce; 1 Tabasco® Brand Pepper Sauce

AbrahamCollins @cook_2708075

Simple and elegant, use these steps to get it done properly. Pairs well with white wine, champagne, or pale ale.

AbrahamCollins @cook_2708075

Simple and elegant, use these steps to get it done properly. Pairs well with white wine, champagne, or pale ale.

Saved

Ingredients

5 mins

12 servings

1 dozenWhole Oysters
3 largeLemon
1 tbspKosher Salt
1 cupCocktail Sauce
1Tabasco® Brand Pepper Sauce

Saved

Steps

5 mins

1

Strike oyster shells using the blunt side of a butcher knife. Be sure to strike the opening seam while holding the oyster in the vertical position.
2

A few strikes will render the shell slightly ajar, insert the sharp side of the blade (not the point) and pry open to a 45° angle.
3

Use the point of your knife to separate the foot of the oyster from its shell on both sides. Use your hands to open the shell completely; discard the more shallow half of the shell.
4

Rinse the meat and retained shell to rid them of any shell fragments and/or sand. Serve the meat on top of each half oyster shell. For additional presentation value, serve them on a plate of crushed ice.
5

Slice the lemons in half and serve on the side along with all remaining ingredients. The oysters can be enjoyed with any combination of the condiments; my personal favorite is a light squeeze of lemon juice, a pinch of salt and a dash of Tobasco sauce.
6

Advise your guests to NOT chew the oysters, they are to be savored and swallowed whole.