Valentine’s Recap: Grilled Oysters and Salted Caramel Lava Cakes

IMG_6935Oysters have always been kind of a big deal around our house.  Michael spent the first few years we were together perfecting his fried oyster recipe, and the Fry Daddy he now uses to turn them out is undeniably his most cherished wedding gift.  If you’ve ever been to a party at our house, you know they are going to be on the menu regardless of whether they actually go with the main course or not and regardless of whether everyone we’ve invited over is either pregnant or just generally afraid of the little guys.  We’ve gotten in such a bad habit of requesting fried oysters off the menu at Brennan’s, that our favorite waiter knows to bring them without us even asking.  So it should come at no surprise that when we moved into our first house together, Michael gave me a set of sterling silver oyster forks as a house-warming present.  The one thing we haven’t really done at home is to shuck them fresh, so I set out to remedy that situation for Valentine’s Day this year.  I bought him a really cool oyster knife (and a set of gloves to protect his paws) and picked up a couple dozen oysters at Airline Seafood on the way home from work on Friday.


The shucking part was easier than I thought it would be.  This little video was really helpful in learning how should you want to try your hand at it.


I made a fancy mignonette sauce with champagne and pink peppercorns to accompany the raw ones, but it turns out classic cocktail sauce and a little Tabasco was all we needed.


I also thought it would be fun to throw a few on the grill.  We had some once in Galveston that were just about the best things I’ve ever eaten.  We’ve tried desperately since to pry the recipe out of the guy who made them, but to no avail.  These were a pretty great runner-up though.  I made a compound butter based on an Emeril recipe, and put a little round on each oyster before they hit the grill.

IMG_6946They turned out pretty great, and are something I’m sure we’ll have fun playing with the recipe for over the years.  Maybe one day we’ll stumble upon the recipe for the ones we had in Galveston.  If we do, y’all will be the first to know!

IMG_6950For now though, this is a good starting point:

Grilled Oysters with Lemon Garlic Compound Butter

For the butter:
10 tablespoons softened  unsalted butter
4 tablespoons finely grated  Parmigiano-Reggiano
2 tablespoons minced  parsley leaves
1 tablespoon lemon juice
2 teaspoons minced garlic
1 tablespoon minced fresh chives
1/2 teaspoon salt and fresh cracked pepper
1/4 teaspoon  cayenne pepper
Zest from one whole lemon

Combine together and roll into a little log using parchment paper and refrigerate until you’re ready to use it.  This makes enough for about two dozen oysters, but the leftover butter is great on all sorts of things.  We melted it over our steaks and it was awesome.  For the oysters put a little round of butter on top of each oyster and place on the grill for about 4 to 6 minutes until the edges curl and the butter begins to bubble.


Michael was in charge of dinner, and this is what he came home with, for the TWO of us…


Ridiculous, but pretty amazing regardless.  He made some scalloped potatoes and brussels spouts too, both of which were delicious.


For desert, I made these salted caramel lava cakes that would be perfect for a dinner party.  You make the batter ahead and just refrigerate until you’re ready for desert.  Throw them in the oven for 10-15 minutes (depending on the size of your ramekins), and they’re done.  If you come over for dinner any time soon, don’t be surprised if they’re on the menu.  Just oooh and ahhh and pretend you didn’t see them here first, okay?  The original recipe called for you to make your own salted caramel, but then there was a little note at the bottom that you could just buy salted caramels and stick one inside the batter in each ramekin.  Perfect.


Pretty delicious with a little blue bell on top!


Successful Valentine’s if you ask me!!

4 thoughts on “Valentine’s Recap: Grilled Oysters and Salted Caramel Lava Cakes

  1. I was so happy to see another installment from Diary of a Newlywed Kitchen in my inbox. I love reading the little stories and the pictures are so good I can almost taste the food. I love oysters too. So, I would like to book a reservation for next time they hit the grill. Great job!!!!

    1. Anytime! My Besh Box arrived yesterday. Can’t wait to open it! That will be the next issue. Look out for Fat Tuesday!

  2. Don’t even eat oysters but loved reading about another cooking adventure. The lava cakes look fabulous! Not getting notices about new posts so I will change that again now. Would hate to miss out on anything! Love following your blog!

  3. Missing your blog! Just saying – I love reading about your cooking adventures and delicious dishes! Hurry back!

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