The Old Fort Lauderdale Breakfast House has recently expanded its hours to include dinner service, and among the items on the new menu is a fantastic oyster pan roast. Chef Aaron Johnson was kind enough to expose his secrets and show us how to make his most popular appetizer.
Start by sautéeing some shallots and garlic in
butter. Johnson insists, "It's important to make sure they don't brown. The goal is to lightly soften them. Then add heavy cream and reduce." In order to allow it to thicken properly, it needs to be reduced by at least two-thirds over low heat.
Once the cream has reduced, add fresh tarragon, Pernod, lemon, Parmesan, black pepper, and a dash of hot sauce to round it out. Let it cool slightly.
Place six oysters in a cast-iron pan. "I prefer the big Louisiana gulf oysters," says Johnson. Drizzle them with a bit of kosher salt and lemon juice. Pour the cream on top.
Top the pan with more Parmesan, diced red pepper, scallions, and buttered bread crumbs. At OB, they roast them in a 650-degree oven for about five minutes. According to Johnson, "Home cooks could achieve the same effect with their oven at 500 degrees." It's done when it's bubbly.
Pair with a nice dry white wine.
333 Himmarshee St., Fort Lauderdale, FL