RECIPE: Oyster Pan Roast

Oyster Pan Roast by Chef April Bloomfield
Chef April Bloomfield

Oysters; some like 'em hot and cooked, some like 'em cold and raw. For those of us who like the best of both, you won't find a more balanced, decadent but briny dish, than the oyster pan roast. Oysters just barely cooked in a warm bath of cream are in a class of their own, yet easy enough to make at home. Chef April Bloomfield of The John Dory Oyster Bar in New York City has shared her famous Oyster Pan Roast recipe. While The John Dory serves their roast with homemade uni-butter, another delicaSEA that Chef Bloomfield is known for, if you can't get your hands on fresh uni, you will want to serve your dish with your favorite bread to soak up every last bite! 

Chef Bloomfield is a champion in the oyster community and a true oySTAR!

In New York? Add The John Dory Oyster Bar to your must-eat-at list of restaurants. Need to live vicariously? You can find The John Dory on Instagram & Twitter @thejohndory. 

The John Dory Oyster Bar Oyster Pan Roast

By: Yield:

Shopping List

  • 1 tablespoon extra-virgin olive oil
  • 1/2 small onion, minced
  • 2 garlic cloves, 1 clove minced
  • 1/4 cup dry vermouth
  • 2 dozen oysters, such as Wellfleet, shucked, 1/4 cup oyster liquor reserved
  • 3/4 cup water
  • 1 cup heavy cream
  • 1 1/2 teaspoons fresh lemon juice
  • Kosher salt
  • 4 tablespoons unsalted butter, softened
  • 1/4 cup tarragon, minced
  • 8 baguette slices, toasted


  1. In a large saucepan, heat the oil. Add the onion and minced garlic; cook over moderate heat until softened, 5 minutes. Add the vermouth; boil over moderately high heat until reduced by half, about 2 minutes. Add the oyster liquor and water and simmer for 3 minutes. Add the cream and simmer over moderate heat until the sauce coats a spoon, 5 minutes. Remove from the heat. Add 1 teaspoon of the lemon juice; season with salt.
  2. In a bowl, mix the butter with the tarragon and the remaining 1/2 teaspoon of lemon juice; season with salt. Lightly rub the toasts with the garlic clove and spread with the tarragon butter.
  3. Add the oysters to the sauce. Cook over moderately low heat until warmed through, 2 minutes. Serve with the toasts.