Oysters Lafitte

• 2 tablespoons butter clarified
• 1 each garlic clove
• 1 tablespoon onions green,
• 1 each shallots minced
• 1 teaspoon dill weed
• 1/2 cup wine white
• 1/2 cup cream
• 1/2 pound crab meat
• 2 tablespoons butter clarified
• 1 tablespoon flour, all-purpose
• 24 each oysters on the half shell
• 1 x salt rock
• 2 each egg yolks large
• 1 dash salt
• 1 teaspoon juice lemon
• 1 teaspoon tarragon leaves
• 2 tablespoons wine white
• 1/2 pound butter
• 1 x salt to taste
• 1 x white pepper white, to taste

1. Heat the butter in a skillet and add garlic, green onion, shallot and dill.
2. Cook for 2 minutes and add white wine and cream.
3. Reduce until thickened.
4. In another pan, saute the crabmeat in an ounce of clarified butter until hot, then add the crabmeat to the cream mixture.
5. Add combined flour and melted butter.
6. Wine and Tarragon Sauce:
7. Carefully cook the egg yolks with a dash of salt and lemon juice, stirring all the while.
8. Reduce the wine and tarragon to a paste and add.
9. Drizzle in butter until the sauce is thick and emulsified.
10. Taste and correct seasoning with salt and white pepper.
11. Oysters:
12. Put the oysters on a bed of rock salt and place them under a broiler for 30 seconds.
13. After thirty seconds, take them out of the broiler and spread on the cream sauce.
14. Top with the second sauce and then broil until brown.

butter clarified, garlic, onions, shallots, dill weed, wine white, cream, crab meat, butter clarified, flour, oysters, salt, egg yolks, salt, lemon, tarragon, wine white, butter, salt, white pepper

Taken from recipeland.com/recipe/v/oysters-lafitte-35662 (may not work)