Roasted Oysters With Country Bacon from Michael Lomonaco is the executive chef and managing partner of Porter House New York in New York City. Michael has made a number of television appearances including spots on the Today show, The David Letterman Show, Good Morning America and PBS’ popular In Julia’s Kitchen with Master Chefs. 

Ingredients 

Serves 4

1/2 pound slab bacon cut into 1/4-inch

baton or lardons

2 tablespoons unsalted butter

3 large shallots (about 1/4 cup), peeled and minced

1 teaspoon hot Spanish paprika,

preferably smoked paprika

24–36 oysters freshly shucked, juices reserved

1/2 cup dry white wine

1 cup heavy cream

2 plum tomatoes, peeled, seeded, and diced

2 tablespoons chopped flat-leaf parsley

1 tablespoon chopped tarragon leaves,

plus more for serving

sea salt and freshly ground black pepper

4 slices toasted brioche bread

Method 

1. Heat a heavy-bottomed sauté pan over low heat. Add the bacon and sauté until crispy and the fat is rendered, approximately 8 minutes. Use tongs or a slotted spoon to transfer the bacon to a paper-towel-lined plate to drain.

2. Pour off and discard all but 2 tablespoons of the bacon fat, add the butter and return the pan to the stovetop over medium-high heat until it begins to foam.

3. Add the shallots and paprika to the hot pan, cook, stirring, for 2 minutes. Add the oysters and their juice and the white wine and sauté for 2 minutes. 

4. Add the cream, bring to a quick boil, then reduce the heat and simmer for one minute, or until the oysters’ edges begin to curl.

5. Add the tomato, parsley, tarragon, and cooked bacon, and season with pepper. Heat for another 30 seconds, then immediately remove the pan from the heat.

6. Serve in a shallow bowl alongside toasted brioche.