Brûlée Oyster

For those of you who prefer cooked oysters, this Oyster Brûlée recipe is perfect for you! We took a classic Nova Scotian delicacy and added a savory french twist to make for a more rich and smokey oyster. Delish!


12 Nova Scotia oysters, fresh and in the shell
1 stick (4 oz.) unsalted butter
1/2 tsp chopped thyme
1/2 tsp garlic, finely chopped
1/4 tsp smoked paprika
2 tbsp Aged Gouda, finely grated
2 dashes good quality hot sauce
2/3 tsp coarse sea salt


  1. Preheat oven to broils at 424 F; place rack 3/4 of the way up inside oven.
  2. First, make brown butter by slowly caramelizing the stick of butter in a sauce pan over medium heat.
  3. Once the butter has reached a toasty brown colour, remove and let cool.
  4. To make the vinaigrette, combine brown butter, thyme, garlic, smoked paprika, Gouda and hot sauce. Mix until smooth.
  5. Shuck oysters and drain liquid. Add equal amounts of butter mixture to each oyster.
  6. Place on baking sheet; broil for 2-3 minutes or until golden brown.
  7. Allow to rest 3-4 minutes, then add a pinch of sea salt.
  8. Place on top of Hana Tsunomata seaweed salad, then serve.

LINKS: for instructions on how to shuck oysters and the recipe for Hana Tsunomata

Local Source Guide

Oysters: Afishionado FishmongersBay EnterprisesEel Lake Oyster FarmEvan’s Seafoods & Restaurant
Cheese: Fox Hill Cheese House, Knoydart Farm
Hot Sauce: The Pork Shop

Recipe Provided By:Le Caveau Restaurant
This recipe is featured in our 2018 Taste of Nova Scotia Culinary Guide. 

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