Baked Oysters with Hot Boudin and Bourbon Brown Butter

For the oysters: Place all the oyster shell bottoms up on a baking pan. Fill each oyster shell with a full teaspoon of boudin sausage mixture. Place a raw oyster over each sausage-filled oyster shell and press down gently. Place the oyster-filled pan in the oven and bake for 8 minutes or until edges of the oysters are curled and sausage is hot. To serve, sauce each individual stuffed oyster with 1 teaspoon of the bourbon brown butter and serve right away. Sprinkle chopped parsley over all and serve immediately with lemon wedges.

For the butter: Melt butter in a small saucepot over medium-high heat. Add salt, bring to a boil, and then reduce heat to medium low and simmer for 4-6 minutes or until butter is light brown in color, whisking frequently. When light brown, carefully add the bourbon a little bit at a time and whisk into hot butter. Add the lemon juice and stir in. Strain through cheesecloth or a chinois (fine strainer) to remove dark bits of milk solids.