Double Flame Oysters with Spinach and Parmesan

Directions

Method for spinach

1. In a large sauté pan over medium heat, add 1 tablespoon butter
2. Add garlic and shallot, sauté until translucent (for approximately 3 minutes)
3. Add spinach, season with salt and pepper
4. Once spinach is fully wilted (3-5 minutes), remove, strain and pat dry; hand chop spinach
5. Preheat same pan over high heat, combine spinach, Pernod, and Flambé using Bernzomatic torch to ignite, add remaining tablespoons of butter
6. Cook spinach until excess liquid is evaporated
7. Remove from heat, add breadcrumbs, cool and reserve

Method for Parmesan Custard

1. In a medium sized sauce pan, combine parmesan, milk, water and cook over low heat until cheese is fully melted
2. Turn heat to lowest setting, whisk eggs into mixture until mixture reaches 185 degrees Fahrenheit
3. Remove from heat, puree in blender then pass through fine sift
4. Pour into piping bag
5. Once fully chilled, it will be thick enough to pipe

Method for Oysters

1. Preheat outdoor grill on highest setting
2. Clean outside of oysters, open oysters and unlock muscle
3. Add 1-2 teaspoons of spinach mixture over each oyster depending on size
   
   
4. Carefully place oysters in between grill gates
5. Pipe a dollop of parmesan custard onto center of oyster
   
   
6. Sprinkle parmesan over custard and oyster (approximately 1/2 teaspoon per oyster)
    
7. Use Bernzomatic torch to brûlée custard, while simultaneously cooking the top of the oyster
   
   
8. Total cooking time is approximately 3 minutes
9. To plate, place oysters on top of a bed of rock salt. Serve with lemon.