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Oysters En Brochette

  • Yield: 8 to 12 appetizer servings


  • 24 freshly shucked oysters
  • Emeril's Original Essence, salt and freshly ground black pepper
  • 12 slices bacon, cut in half and at room temperature
  • 1 cup all-purpose four
  • Vegetable oil for frying


  • Preheat the oil. Pat the oysters dry with paper towels. Season the oysters generously with Essence, salt and pepper. Wrap each oyster with a piece of bacon and secure with a toothpick. Put the flour in a shallow bowl and season with Essence. Toss the oysters, a couple at a time, in the seasoned flour, coating each side completely. Shake off the excess flour and gently place half of the oysters in the hot oil. Fry the oysters until golden brown, about 3 to 4 minutes. Remove the oysters from the oil and drain on a paper towels. Season the hot oysters with Essence. Repeat the process until all of the oysters are fried. Serve the oysters hot with Remoulade sauce