Oysters with Creme Fraiche, Lemon, and Tarragon

Name: Oysters with Creme Fraiche, Lemon, and Tarragon
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
Cuisine: american
Ingredients: 1/2 cup creme fraiche or sour cream; 1 tablespoon minced fresh tarragon; 1 lemon, zest grated; 1 1/2 teaspoons undiluted orange juice concentrate; 1/2 teaspoon salt; Dash cayenne pepper; Kosher or rock salt, for layering; 18 large oysters, scrubbed and shucked, oysters left intact in bottom shell

Getting reviews...

Level: Intermediate
Total: 35 min

Prep: 20 min
Cook: 15 min

Yield: 4 servings

Level: Intermediate
Total: 35 min

Prep: 20 min
Cook: 15 min

Yield: 4 servings

Ingredients

Deselect All

1/2 cup creme fraiche or sour cream

1 tablespoon minced fresh tarragon

1 lemon, zest grated

1 1/2 teaspoons undiluted orange juice concentrate

1/2 teaspoon salt

Dash cayenne pepper

Kosher or rock salt, for layering

18 large oysters, scrubbed and shucked, oysters left intact in bottom shell

Directions

Preheat the broiler. In a mixer bowl, using an electric mixer on medium-high speed, beat the creme fraiche or sour cream until soft peaks form. Stir in the tarragon, lemon zest, orange juice concentrate, salt, and cayenne; set aside.
In a jelly-roll pan, layer the kosher or rock salt 1/4-inch thick. Gently press the oyster shells into the salt to hold them in place. Broil the oysters 6 inches from the heat source for 4 to 5 minutes, or just until they begin to release their juices and the shells pop open slightly. Remove from the broiler and remove the top oyster shell by inserting a butter knife and popping the shell off. Top each oyster with a spoonful of creme fraiche topping and serve immediately.