Oysters With Cocktail Sauce

Oxmoor House
4 servings


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1 cup catsup
2 tablespoons lemon juice
1 tablespoon finely chopped onion
12 drops hot sauce
1 teaspoon horseradish
2 large lemons, halved
2 dozen oysters on the half shell


Combine first 5 ingredients; mix well, and chill.

Cut a thin slice from the bottom of each lemon half so that it sits flat. Gently remove membrane, leaving lemon shell intact. Fill each lemon shell with prepared cocktail sauce, and place shells in center of a deep dish filled with crushed ice. Arrange six oysters around each bowl of sauce, and serve immediately.

Created date

February 2010