Raw Oysters with Lemon Oil and Urfa Biber

  • Serves

    makes 1 Dozen

  • Cook

    35 minutes

Featured in Leaving Corporate America To Start an Oyster Farm

What You Will Need


  • 1 lemon
  • 14 cup extra-virgin olive oil
  • 1 dozen medium-large, briny oysters
  • Urfa biber (urfa pepper)


Step 1

Use a vegetable peeler to remove the lemon zest in strips; reserve the lemon and zest.

Step 2

In a small saucepan, add the olive oil; heat over medium-high heat until hot, about 3 minutes. Remove the pot from the heat and add the strips of zest (they will sizzle); stir briefly to incorporate.

Step 3

Pour the lemon oil into a small bowl and let cool.

Step 4

Shuck the oysters and, using an oyster knife, detach the meat from the bottom of the shell, reserving the liquid.

Step 5

Place the oysters on a bed of coarse sea salt or crushed ice to stabilize them. Top each with a little of the prepared lemon oil (about ⅛ teaspoon) and a generous squeeze of fresh lemon juice. Sprinkle generously with urfa biber and serve immediately.

Want more SAVEUR?

Get our favorite recipes, stories, and more delivered to your inbox.