House Smoked Beausoliel Oysters, Watermelon and Lobster Salad, Tamari Sauce and Radish

Ingredients

Yield:

Serves 4

• For the Oysters

  • 16 large Beausoliel Oysters Shucked and left in shell
  • 1 bag of smoking chips, hickory, mesquite, maple – your choice
  • 1 Tbsp Extra Virgin Olive Oil
  • 1 Lemon
  • Tin Foil, small sheet pan

• For the Watermelon and Lobster Salad

  • 2 cups of lobster meat from steamed lobsters
  • 1/2 cup mayonnaise
  • 1 ribs of celery, small dice
  • 1 green onion, thinly sliced
  • 1 teaspoon Dijon mustard
  • juice from 1/2 lemon
  • 1 tablespoon flat leaf parsley, finely chopped
  • 1 teaspoon basil chiffonade
  • teaspoon salt, to taste
  • 4 finely shaved red radishes
  • teaspoon black pepper, to taste
  • watermelon

Preparation

Difficulty:

medium

Time:

15 Minutes

Total Time:

1 Hour

1. For the Oysters

   • Take 1 cup of wood chips and wrap them in a tin foil pouch and place on sheet pan. Remove topside of tinfoil pouch, it should look like a small tinfoil container.
   • Place Sheet with wood chips on preheated BBQ. Leave on the hot side and turn off the other side.
   • Drizzle Olive Oil and Lemon Juice on Oysters.
   • Close lid and wait for wood chips to start smoking. You can light the wood chips with a propane torch prior to placing on the BBQ to speed things up. Blow out the flames before you put on the BBQ. Always keep a water spray bottle close by to put out any flair ups.
   • Place oysters on Half Shell on BBQ for about 5 minutes on the side of the BBQ that is not on.
   • Remove from grill and chill

2. For the Watermelon and Lobster Salad

   • Combine all ingredients except lobster in a mixing bowl.
   • Rough chop lobster meat and mix gently into dressing with a rubber spatula.
   • Cut Watermelon into desired shape about ¼ of and inch thick, Place lobster salad on top of watermelon, then layer radishes and top with oysters