As featured on WFSB Channel 3’s "Better Connecticut"

(Click here to see Chef Morton on the show)

12 ea - Oysters plus oyster liquor
1/3C - Heavy Cream
1 T - Butter
3/4 T - Flour
1/4 C - Shrimp, chopped
1/4 C - Crab meat
1/4 C - Lobster meat
1 T - Cognac
1/4 tsp - Lemon juice
1/4 C - Buttered Bread Crumbs

- Salt & Pepper to taste
- Tabasco to taste

   1. Preheat oven to 450 degrees
   2. Remove oysters from shells
   3. Drain and strain oyster liquor – reserve oyster liquor
   4. Dry shells on baking sheet
   5. Combine cream and oyster liquor in small sauce pan
   6. Melt butter, stir in flour
   7. Combine flour/butter mixture with cream mixture
   8. Add cognac, lemon juice, Tabasco, salt and pepper
   9. Add shrimp, crab and lobster. Taste.
  10. Spoon some of the sauce into the shells
  11. Top with oyster, remaining sauce and breadcrumbs
  12. Bake 5-10 minutes

<-- BACK