John Myers
Ingredients for 4 servings:
- 12 large oysters, fresh
- 24 drops of Tabasco, red
- 3 m.-large lemon(s)
Instructions
Working time approx. 10 minutes; Total time approx. 10 minutes
with lemons and Tabasco
Carefully open the oysters* (risk of injury!). Drain the water. You won’t need any more. Add two drops of red Tabasco to each oyster. Squeeze the juice of two lemons over the oysters. Serve immediately with wedges of the third lime. *Take the oyster in a folded cloth with the convex side down. Or use chain-link gloves. Use an oyster knife or a sturdy, short kitchen knife (a screwdriver will do in a pinch), separate the shell at the back seam. Insert the edge of the knife between the two shell halves at the level of the hinge. If the knife edge is well positioned, it should penetrate the oyster without too much force. Cut through the hinge ligament that holds the closed oyster together. Move the knife edge sideways and apply pressure. Now run the knife along the entire upper half of the oyster to separate it from the lower half and remove it. Since there is still seawater in the shell, the oyster should always be held horizontally.
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