LJs Oyster Po Boy from Lord John and the Haunted Soldier

Oyster Po Boy from Lord John and the Haunted Soldier

"Fine," Grey repeated, more firmly.  "Mere formalities.  As I said."

"As you said," Byrd echoed, with a trifle more skepticism than was entirely becoming.  "Covering their arses, I expect."

"Certainly that," Grey agreed dryly.  "Let us find a little food, Tom.  And we must find a bed, as well.  Do you know anywhere suitable?"

"To be sure, me lord."  Tom squinted in consideration, and after a moment's consultation with the detailed map of London he carried in his head, pointed off toward the east.

"The Lark's Nest; decent house round the corner," he suggested.  "Do a nice oyster pie, and the beer's good.  Dunno about the beds."

Grey nodded.

"We'll chance the fleas for the sake of the beer."

Lord John and the Haunted Soldier (Part I - Inquisition)

Poor, poor LJ.

His courage and dedicated leadership almost got him blown to smithereens when he took over that cannon at Crefeld, and then, instead of hero's welcome, he's greeted upon his return by an unexpectedly aggressive Commission of Inquiry, attempting to lump the blame for the whole disaster upon himself!

Not to mention that he also has bits of the cannon, Tom Pritchard, in his chest.  Metal in your digestive tract can make an uncalled-for dressing down hard to swallow.

breading oysters

LJ and Tom Byrd retreat to the Lark's Nest for a slice of oyster pie and a pint to wash the bitterness from his Lordship's mouth.

There are more than a few oyster pies in the Outlander/LJ series, and I'm sure one day we'll make an authentic 18th C version of one.  For now, given that LJ just had a Steak & Mushroom Pie a couple of weeks back, I thought we could do with a more modern, pastry-free riff on the Lark's Nest's fare.

So poor, poor LJ gets his own Oyster Po Boy.

fried-oyster po boy

This classic Louisiana seafood submarine sandwich would be popular in a London pub of any century.  It's very comfortable beside a lager, ale or bitter...take your pick.

The recipe comes straight from Outlander fan, Louisiana resident and chef/blogger at LittleWhiteApron.com, Lori.  Lori's oysters came straight from the Grand Isle, home to the largest oyster farms in North America.  Down there, they grow and harvest mostly Atlantic Oysters (Crassostrea virginicas).  I used locally grown Pacific Oysters (Crassostrea gigas), which are slightly larger than the Atlantic variety.

Any oyster will do, as long as it's fresh and shucked.

 oyster po boy

You might also be interested in