Oysters Rockerfeller

Born in New Orleans and rich enough to be named for a Rockefeller, these broiled oysters are pure special-occasion indulgence with surprisingly little effort.

The topping is a vivid herb butter: scallions, celery, and tarragon whizzed smooth with butter and bread crumbs in a food processor, seasoned with a pinch of cayenne for a gentle backbeat of heat. Spread over each oyster, it melts into the briny liquor and crisps on top under the broiler.

Freshness is everything here. Start with the freshest half-shell oysters you can find, since the broiler does little more than warm them through and crisp the buttery crumbs.

And it moves fast, just a couple of minutes close to the heat until the tops turn golden and bubbling. Pull them the moment they color, because overcooked oysters turn rubbery. Serve them sizzling, straight from the oven.

Chef Tips

• Set the oysters on a bed of rock salt or crumpled foil so they sit level and the butter doesn’t run off.
• Keep the oysters’ natural liquor in the shell; it carries a lot of briny flavor.
• Watch the broiler closely. Two to three minutes is all it takes, and a few seconds too long makes the oysters tough.
• Make the herb butter ahead and chill it, then it’s a quick spread-and-broil when guests arrive.

Variations

• Add a handful of chopped spinach or watercress to the herb butter for the classic green look.
• Finish with a spoonful of grated Parmesan or a splash of Pernod.
• A squeeze of lemon at the table brightens the richness.