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Restaurants›Newick's Lobster House›Come On In For Our Buck-a-shuck Wednesdays!! Recipe

Come On In For Our Buck-a-shuck Wednesdays!! Recipe

Name: Newick's Lobster Houses Come On In For Our Buck-A-Shuck Wednesdays!! Recipe
Cook time: 30 min
Total time: 30 min
Yield: 48 servings
Ingredients: 48 each Fresh shucked oysters; 10 lbs Crushed ice (for display); 8 each Lemon wedges; 2 cups Cocktail sauce; 1 cup Mignonette sauce; 0.5 cup Hot sauce (e.g., Tabasco); 1 tbs Salt; 0.25 cup Fresh parsley, chopped (garnish); 2 loaves Crackers or sliced baguette (optional); 0.5 cups Red wine vinegar; 1 each Shallot, finely minced; 1 tsp Fresh cracked black pepper; 0.5 tsp Granulated sugar; 0.25 tsp Sea salt; 1 cup Ketchup; 0.5 cup Prepared horseradish (adjust to taste); 1 tsp Worcestershire sauce; 1 tbs Fresh lemon juice; 0.5 tsp Hot sauce (optional)

Inspired by Newick's Lobster House

Time30m

Serves48

11:00 AM - 08:00 PM

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Frequently paired with

The best thing to pair and share with Come on in for our Buck-A-Shuck Wednesdays!!

Selected to pour

Bila-Haut Rosé Cotes du Roussillon

France

crisp · bright acidity · fruity

Open pairing →

Ingredients

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Bar Setup & Service (per hour shift)

48 each Fresh shucked oysters

10 lbs Crushed ice (for display)

8 each Lemon wedges

2 cups Cocktail sauce

1 cup Mignonette sauce

1/2 cup Hot sauce (e.g., Tabasco)

1 tbs Celtic sea salt

1/4 cup Fresh parsley, chopped (garnish)

2 loaves Crackers or sliced baguette (optional)

Mignonette Sauce (yields ~1 cup)

1/2 cups red wine vinegar

1 each Shallot, finely minced

1 tsp Fresh cracked black pepper

1/2 tsp granulated sugar

1/4 tsp Sea salt

Cocktail Sauce (yields ~2 cups)

1 cup Ketchup

1/2 cup Prepared horseradish (adjust to taste)

1 tsp Original Worcestershire Sauce

1 tbs Fresh lemon juice

1/2 tsp Hot sauce (optional)

Method

Bar Setup & Service (per hour shift)

Prepare display

Start by filling the oyster serving tray or large shallow pans with crushed ice to create a cold bed for the oysters. Make sure ice is level and allow some ice to mound so shells sit snugly and don’t tip.

Arrange oysters

Place the shucked oysters on the ice with the cupped half of the shell down to retain liquor. Arrange them in rows for easy access, leaving space for lemon wedges and sauce containers.

Portion garnishes and accompaniments

Cut 8 lemons into wedges and place them in a small bowl refrigerated until service. Portion cocktail sauce into a squeeze bottle or service ramekins. Place mignonette in a chilled ramekin. Keep hot sauce and crackers/baguette nearby.

Maintain freshness

Keep oysters on ice and replenish crushed ice every 20–30 minutes or as needed to maintain a cold display. Discard any oysters that have been sitting at temperatures above safe hold times (keep below 41°F / 5°C).

Service to guests

When a guest orders (Buck-A-Shuck special), select an oyster, place on a small chilled plate or on the half-shell on the tray, top with a lemon wedge and offer cocktail sauce, mignonette, and hot sauce to taste. Provide an oyster fork and napkin.

Mignonette Sauce (yields ~1 cup)

In a small bowl combine 1/2 cup red wine vinegar with the finely minced shallot. Add 1 tsp fresh cracked black pepper, 1/2 tsp granulated sugar, and 1/4 tsp sea salt. Stir to dissolve sugar and salt. Taste and adjust acidity or salt as needed. Chill at least 15 minutes before service to allow flavors to meld.

Cocktail Sauce (yields ~2 cups)

In a medium bowl mix 1 cup ketchup with 1/2 cup prepared horseradish until smooth. Stir in 1 tsp Worcestershire sauce, 1 tbsp fresh lemon juice and 1/2 tsp hot sauce if using. Taste and adjust horseradish or lemon for desired heat and brightness. Refrigerate until service.