Preheat the oven to 450°F.

Shuck the oysters, being careful to keep the liquor in the shell. Discard the top shell and reserve the bottom shell with the oyster in it.

In a large skillet, melt the butter over medium heat. Add the shallots and cook until soft and translucent, about 2-3 minutes.

Add the spinach to the skillet and cook until wilted, about 2-3 minutes.

Stir in the heavy cream, Romano cheese, black pepper, and lemon juice. Cook until the sauce is slightly thickened, about 2-3 minutes.

If using, add the Pernod or white wine and cook for an additional 1-2 minutes.

Place the oysters in their shells on a baking sheet. Spoon the spinach mixture on top of each oyster.

Sprinkle the panko bread crumbs over the top of each oyster.

Bake in the preheated oven for 10-12 minutes, or until the bread crumbs are golden brown and the oysters are cooked through.

Serve immediately and enjoy your delicious Oysters Rockefeller!