Oysters With Crème Fraîche, Lemon & Tarragon

servings: 4
Prep Time: 5 Min
Cook Time: 10 Min

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  • Dash of cayenne pepper
  • 18 large oysters, scrubbed & shucked
  • Kosher or rock salt for layering
  • 1/2 tsp salt
  • 1 tbsp fresh tarragon, chopped
  • Zest of 1 lemon, grated
  • 1 1/2 tsp undiluted orange juice concentrate
  • 1/2 cup creme fraiche or fresh yogurt


Preheat the broiler. In the bowl of an electric mixer on medium-high speed, beat the Crème Fraîche or sour cream until soft peaks form. Stir in the tarragon, lemon zest, orange juice concentrate, salt and cayenne; set aside.

Place a 1/4-inch layer of salt on a rimmed baking sheet. Gently press the oyster shells into the salt to hold them in place. Broil the oysters 6 inches from the heat source for 1 to 2 minutes, or just until they begin to release their juices and the edges are beginning to curl. Remove from the broiler and top with a spoonful of the Crème Fraîche . Serve immediately.

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