Nauti or Nice

Grilled Oysters. Lobsters poached in miso seaweed butter. And Spoonbill Caviar. A perfect indulgence for the holiday season.

I’ve waited all year to be able to use this pun, and I HAD to create a recipe featuring a fusion of two badass Maine women from Belfast, Maine. I married oysters from one of my very best friends, Alicia Gaiero, owner of Nauti Sisters Sea Farm, with lobster in honor of Captain Sadie Samuels of Must Be Nice Lobster. The oysters and lobster were both roasted with some miso seaweed butter using seaweed from Ocean Balance. And ‘Tis the Season, we had to top it off with some Spoonbill Caviar for that golden glow from SoPo Seafood.

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Nauti or Nice

Yield: 24 Oysters

Author: Jacqueline Clarke

Prep time: 10 MinCook time: 15 MinTotal time: 25 Min

Grilled Oysters. Lobsters poached in miso seaweed butter. And Spoonbill Caviar. A perfect indulgence for the holiday season.

Ingredients

Ingredients

• 24 Oysters
• 8 oz Raw Lobster, Claw and Knuckle Meat
• 8 TBSP Unsalted Butter, or 8 TBSP of our Seaweed Miso Butter, separated
• 2 TBSP panko crumbs, toasted
• 1 TBSP chives, diced
• 1 oz Spoonbill Caviar, or another caviar of your choosing

Instructions

Poach the Lobster

1. Place 2 TBSP water in a saucepan, and bring to a simmer over medium heat.
2. Prepare the Butter. Slowly add slices of butter, amount to 6 TBSP, to the simmering water and whisk to ensure it stays liquid. You can either use unsalted butter, or our seaweed miso butter. Continue adding butter. Do not let the butter come to a boil or the butter will separate. If using a thermometer, try to keep the butter between 160 and 175 °F.
3. Never let the butter boil. Bring to a medium heat, never to a boil, and reduce heat if necessary.
4. Add the lobster to the butter bath. Add defrosted, raw lobster meat, and submerge. Depending on the size of your saucepan, you may need to work in batches. Cook for 6-8 minutes over low heat, and turn lobster in butter mixture.

Roast the Oysters

1. Preheat your oven to 350°F.
2. Prepare the Oysters. Carefully shuck out your oysters, ensuring all shell is removed and debris cleaned out. Place the oysters on an aluminum foil-lined baking sheet.
3. Roast the Oysters. Top each oyster with 1-2 tsp of seaweed miso butter. Place the tray of oysters into the oven. Roast for approximately 7-9 minutes, until the butter is melted and the bellies of the oysters are swollen.
4. Remove the baking tray from the oven, and let the oysters cool slightly.

Plating Your Creation

1. The Garnishes: Top each oyster with a sprinkle of panko. Add on a few slices of lobster meat. A add on a spoonful of reserved seaweed miso butter from the butter in which the lobster was poaching. Garnish with a sprinkle of chives.
2. Get Fancy: Finish your oyster with a dollop of caviar. I love using a golden-hued Spoonbill or White Sturgeon.

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