Lane Zirlott calls himself a farmer. He raises 3 million oysters in the shallow waters of Alabama’s Sandy Bay, three miles from Horn Island Pass, where salty water pushes in from the Gulf of Mexico. He sells his oysters — three inches long, deep-cupped and big-flavored — under the name Murder Point. The saltiness will change but with farmed oysters, the taste stays the same.
Murder Points are on the menus of many fine restaurants, from nearby Fisher’s Upstairs in Orange Beach to Seaworthy and Compère Lapin in New Orleans.
Zirlott’s real talent, though, is telling stories.
“Beautiful. You still see the heart beating. He just took his last breath,” Zirlott said after prying open an oyster with arms thickened by years of pulling nets from the water.
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