I have come across the dish in many variations, whether it was at Rick Steins Seafood Restaurant. There the shellfish was steamed and juices added to a rich Tuscan Olive Oil and lots of freshly chopped parsley & chilies. My other food hero & mentor Mark Hix would simply roast all the shells in tray, equally delicious but finished with garlic & Parsley butter broth.
There is a considerable amount of effort goes into this dish whether it’s for sourcing of the shellfish or the preparation behind it. My brilliant fishmonger & business partner Gary Welch of Welch Fishmongers in Newhaven, in Edinburgh prepares the lobsters & langoustines for those who prefer not to.
The oysters can be opened by your fish merchant as long as they travel in a cool bag. If you choose to open your beloved oyster I have attached a method for you to follow (carefully)
Pre-heat the oven at 250c
To prepare an oyster
To Prepare the Lobster.