Broiled Oysters with Cayenne Aioli

Day PartDinner
Menu PartAppetizer/Small Plate
Cuisine TypeEuropean

Executive Chef Michael Isolani
New Orleans

The menu at Trinity boasts a lot of oyster dishes, many of them simply prepared to let the briny flavor of the oysters shine through. Here, chef Isolani treats the bivalves to a slightly creamy, slightly spicy, slightly salty topping, then runs them briefly under the broiler to meld the flavors.


16 plump oysters, shucked on the half shell
1/2 cup mayonnaise
1 tbsp. lemon juice
2 tsp. cayenne
1/2 cup panko bread crumbs, lightly toasted
3 tbsp. chopped chives
1 oz. tobiko (flying fish roe)


1. Preheat broiler to highest setting. In a small bowl, combine mayonnaise, lemon and cayenne; mix well.
2. Spoon on enough of the mixture to cover each oyster. Place the shells on a baking sheet and broil for 1 to 2 minutes or until the mayonnaise mixture begins to brown.  Remove from broiler and sprinkle each oyster with bread crumbs and chives. Spoon a small amount of roe on each; serve hot.

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