Oysters Kilpatrick
Plump Australian oysters grilled in their half-shells beneath crisp smoky bacon and a rich, tangy Worcestershire glaze.
- Prep
- 15 min
- Cook
- 8 min
- Total
- 23 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 195 kcal
Equipment
- •Baking tray
- •Frypan
- •Small mixing bowl
- •Whisk or fork
- •Tablespoon
Nutrition
Per serving, approximate
- Calories
- 195 kcal
- fat
- 13 g
- carbs
- 6 g
- fibre
- 0 g
- protein
- 12 g
- calories
- 195 kcal
Instructions
- 1
Preheat your oven grill to high heat.
- 2
Spread the rock salt across the baking tray to create a level bed.
- 3
Cook the diced bacon in a frypan over medium heat for 4 minutes until lightly browned.
- 4
Whisk the Worcestershire sauce, tomato sauce, melted butter, lemon juice, and Tabasco in a small bowl.
- 5
Nestle the oyster shells firmly into the rock salt so they sit upright.
- 6
Scatter the cooked bacon evenly over each raw oyster.
- 7
Spoon the Worcestershire sauce mixture generously over the bacon topping.
- 8
Place the tray under the hot grill for 4 to 6 minutes until sizzling and bubbling.
- 9
Scatter with chopped parsley and serve immediately with fresh lemon wedges.
Chef's tips
Nesting the shells into a thick bed of rock salt prevents the rich juices from tipping out while grilling. Par-cooking the bacon ensures it turns wonderfully crisp before the delicate oysters have a chance to overcook. Watch the grill closely during the final two minutes to avoid burning the sauce.
Ingredient substitutions
- Sydney rock oysters → Pacific oysters or Coffin Bay oysters
- streaky bacon → finely diced pancetta or speck
- tomato sauce → smoky barbecue sauce
Storage
Oysters Kilpatrick are best eaten immediately and should not be stored after cooking.
Reheating
Reheating is not recommended as it will overcook and dry out the oysters.
Common mistakes to avoid
- •Over-grilling the oysters until they shrink into tough, rubbery morsels.
- •Skipping the rock salt base, which causes the shells to tip over and lose their savoury sauce.
- •Using raw bacon, which remains flabby under the quick grill time needed for oysters.
Serving suggestions
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