Recipe by Chef Ryan Gaul of Southpark Seafood


Shuck Netarts Bay oysters and remove from shell while saving all of the liquor to make the sauce. Save the shells.

For the sauce

2 Shallots julienne
1 cup Cognac
1 cup White wine
3 cups Heavy cream
Lemon juice


Sauté shallots in a bit of butter until soft Deglaze with brandy and reduce. Deglaze with white wine and reduce. Add heavy cream and oyster liquor and reduce until mixture measures 2 cups. Puree in food processor. Season with salt and balance with lemon juice, then cool.

To Serve

Put the smoked oyster back in its shell. Cover with sauce and top with a mixture of Panko bread crumbs and grated parmesan. Bake in oven until golden brown and bubbling. Top with parsley and preserved lemon.