No matter what season you visit Rock Hall, Maryland, people are cooking up the finest Chesapeake seafood. During the cold winter months on this waterside outpost, the locals prepare an old-fashioned oyster roast, which is pure, honest, and straightforward.
- 12 large oysters
- 2 slices of bacon, lightly fried and cut into 12 pieces
- Hot melted butter, for dipping
- Lemon wedges, for accompaniment
Preheat the oven to 450°F. Line a platter with a folded napkin and set aside.
Scrub the oysters well in cold water. Lay them on a baking sheet and place in the hot oven for about 10 minutes, or until they just begin to open.
Meanwhile, prepare the bacon and put the butter in a bowl. Using a dry towel to hold the hot oysters, use the blunt edge of a knife to pry the oyster shells open and remove the top shell. Pour off the oyster liquor into the butter.
Serve the oysters in their bottom shells, topped with a piece of bacon, on the platter. Serve with the warm liquor-enriched butter and lemon wedges.