Yield
Makes about 1 cup, enough to top about 24 oysters

How to Make It

Step 1

In a bowl, mix butter, lobster meat, cilantro, and lemon peel. Spoon across a piece of plastic wrap and roll up into a 1 1/2-in.-thick log.

Step 2

Refrigerate at least 1 hour or up to 3 days. With a sharp knife, cut into slices about 1/4 in. thick to top oysters.

Step 3

Note: Nutritional analysis is per oyster with 2 tsp. topping.

Hog Island Oyster Co., Napa, CA

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