Rockpit Rockefeller Oysters

RockPit Rockefeller Oysters

A Sunday Supper Recipe

Chef Bob’s inaugural Sunday Supper debuted RockPit Rockefeller Oysters featuring event partner, RockPit Brewing‘s beer. Because oysters are a huge fan favorite at my events, I created this spin on the classic Oysters Rockefeller. By introducing a new flavor profile by poaching the oysters in beer before topping and finishing in the traditional style of Rockefeller, it creates layers of complimentary flavors.

Tips for Selecting Great Oysters

One of the secrets to making Rockpit Rockefeller great is picking the right oysters. Lombardi’s Seafood in Winter Park, Florida offers numerous varieties, including access to boutique oysters. Start with the freshest oysters possible from a good, reliable source like Lombardi’s. Chesapeake Oysters are my preferred variety for this dish. Because these oysters have good flavor on their own, and their meat takes on and compliments the beer during the poaching process very nicely, they are really the star of this recipe.

The Right Beer for the Job

RockPit Rockefeller Oysters turn out best with a nice Pale Ale. In this recipe, I used RockPit Brewing’s SoDo Blondin and was really pleased with the flavor – so much so, this recipe took it’s name from Rockpit! Try to source a local, craft brewery Pale Ale if possible. Craft breweries are popping up all over these days, making it easier to find small batch brews. If you have good beer and fresh oysters, you can’t go wrong with this recipe!

RockPit Rockefeller Oysters Recipe

Without further ado, here is my spin on Oyster Rockefeller with Pale Ale poached Chesapeake Oysters. Please enjoy this easy, yet extremely delicious way to serve oysters at your next gathering – or be “shellfish” and keep them all to yourself! No judgement from me!

RockPit Rockefeller Oysters

Prep Time: 30 minutes

Cook Time: 10 minutes

Total Time: 40 minutes

Category: Seafood

Cuisine: American

Servings: 48 Oysters

Rockpit Rockefeller Oysters


  • 48 fresh, unopened Oysters
  • 1 1/2 cups Beer
  • 1 package Bacon
  • 2 cloves Garlic
  • Salt or Season Salt to taste
  • 7 Black Peppercorns
  • 1/2 cup Butter
  • 1 Onion, chopped
  • 1 clove garlic, crushed
  • 1 large bag fresh Baby Spinach
  • 8 ounces Monterey Jack Cheese, shredded
  • 8 ounces Fontina Cheese, shredded
  • 8 ounces Smoked Gouda, shredded or cut into small cubes
  • 1 cup Half & Half
  • 2 teaspoons Salt, or to taste
  • 1 teaspoon ground Black Pepper
  • 1 cup fine Bread Crumbs


  1. Clean oysters, and place in a large stockpot. Pour in beer and enough water to cover oysters; add 2 cloves garlic, season salt, and peppercorns. Bring to a boil. Remove from heat, drain, and cool.
  2. Once oysters are cooled, break off and discard the top shell. Arrange the oysters on a baking sheet. Preheat oven to 425 degrees
  3. Place bacon on a sheet pan and cook at 400 degrees until crisp and bubbling, approx 15-18 minutes. Remove, place on paper towels to dry and set aside. Crumble when cooled enough to handle.
  4. Melt butter in a saucepan over medium heat. Cook onion and garlic in butter until soft. Reduce heat to low, and stir in spinach, Monterey Jack, Fontina, and Smoked Gouda. Cook until cheese melts, stirring frequently. Stir in the 1/2 & 1/2, and season with salt and pepper. Spoon sauce over each oyster, just filling the shell. Top with bacon pieces. Sprinkle with bread crumbs.
  5. Bake until golden and bubbly, approximately 6 to 8 minutes.


Use Chesapeake Oysters and a good craft brew Pale Ale for best results.

Lobster Smoked Gouda Mac Recipe

Grab the best recipe for Lobster Smoked Gouda Mac from Chef Bob’s inaugural Sunday Supper. This hearty mac ‘n cheese won’t disappoint – have a little lobster with your mac!

Sunday Supper Livestream Replay

Chef Bob’s Sunday Suppers are livestreamed and recorded – watch the replay!

About Chef Bob Aungst

Chef Bob Aungst handcrafts culinary experiences for lovers of food and spirits. He’s based in Central Florida, and travels worldwide to serve celebrities, political leaders, professional athletes, VIPs, and luxury brands at large and small special events.

Chef Bob’s Sunday Supper is a live broadcast pairing culinary demos of speciality and gourmet ingredients with premium alcoholic beverages and spirits. Guests in the live audience experience the ultimate culinary adventure, culminating in a feast featuring the ingredients from the demonstrations. Those tuning in through the livestream enjoy access to professional level culinary education.

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