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Grilled lobster with herb butter and grilled oysters with cocktail sauce (Deborah Jaffe)

Recipes

• Avocado and Oroblanco Salad
• Umbrian Lentil Salad
• Grilled Lobster With Herb Butter
• Grilled Oysters With Cocktail Sauce
• Prime Rib Roast
• Lemon Tart
• Rubytinis

Serves 6

32 large fresh oysters, such as bluepoint or Malpeque, scrubbed
3 lemons, cut into wedges

For the cocktail sauce
1 cup ketchup
¼ cup bottled chili sauce, such as Heinz
1 stalk celery, minced
½ small onion, peeled and minced
2 cloves garlic, peeled and minced
2 tablespoons ginger, peeled and minced
1 tablespoon freshly grated horseradish

1. Preheat grill to medium-high heat.

2. To prepare the cocktail sauce, combine ketchup, chili sauce, celery, onion, garlic, and ginger in a saucepan. Place the pan over medium-high heat and bring to a boil. Reduce the heat to medium low and cook, stirring occasionally, until vegetables soften, about 15 minutes. Pour into a bowl, stir in the horseradish, and set aside to cool.

3. Place the oysters with the curved side of the shell down over the hottest part of the coals. Cover and grill until all of the oysters have opened, 8 to 10 minutes. (Discard any that have not opened.)

4. Remove the top shell with an oyster knife, being careful not to spill the juices, and then use the knife to release each oyster from its bottom shell. Serve hot with a dollop of cocktail sauce, and with lemons on the side.