Oysters on the Half Shell with Lemon Shallot Vinaigrette

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  • Level: Intermediate
  • Total: 20 min
  • Prep: 20 min
  • Yield: 4 servings
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12 oysters

2 shallots, minced

3 tablespoons freshly squeezed lemon juice

1/8 teaspoon salt

1 teaspoon hot pepper sauce (recommended: Tabasco)

2 tablespoons canola oil


  1. Open oysters with a shucking knife. Separate the tendons at the top and bottom of the shell. Retain all liquids in the shell. 
  2. Whisk remaining ingredients together in a small bowl. Spoon 1 teaspoon of vinaigrette over each oyster. Serve immediately. 
  3. Recommended beverage: Sancerre (white)