Char-grilled Oyster Recipe

Keep oysters cold on ice right up until shucking. Discard any shells that are open and do not close when tapped or that have cracked shells.

Shuck oysters

Using an oyster knife and a thick glove or towel, insert the knife at the hinge, twist to pop, run the blade under the top shell to cut the muscle and remove the top shell. Slide the blade under the oyster meat to free it from the bottom shell but leave the oyster resting in the deeper half of the shell with its liquor (natural juice) intact. Place shucked oysters on a tray and keep chilled on ice until ready to top and grill.

Arrange 12 shucked oysters on a grill-safe tray or nestle them into a bed of rock salt on the grill to keep them level. If using coarse salt on a serving tray, spread enough to hold shells steady.

In a medium bowl, combine the softened unsalted butter, minced shallot, minced garlic, chopped parsley and chives. Mix until evenly distributed.

Add lemon juice, Creole seasoning, hot sauce, Worcestershire sauce, paprika, a pinch of Kosher salt and a pinch of black pepper. Taste and adjust — the mixture should be bright, slightly spicy and well seasoned. If the butter seems too soft, chill briefly (10–15 minutes) to firm slightly for easier spooning.

Portion the Creole butter into 12 equal dollops (about 1/2 tablespoon each). Keep refrigerated until ready to top oysters.

Preheat a gas or charcoal grill to medium-high heat (around 450–500°F / 230–260°C). If you have a smoker box or wood chips for a smoky flavor, prepare a small amount of soaked wood chips on the charcoal or in a smoker box on gas.

Place the tray of shucked oysters on the hottest part of the grill. Spoon one dollop of Creole butter onto each oyster, allowing the butter to melt into the oyster and collect in the shell.

Sprinkle about a scant teaspoon of finely grated Romano cheese evenly over each butter-topped oyster.

Close the grill lid and cook for 4–6 minutes, watching closely. You want the butter to bubble and the cheese to melt and begin to brown slightly, and the edges of the oyster to just firm up. For a more pronounced char, open the lid during the last 30–60 seconds and place the oysters directly over the hottest zone to get light charring on the cheese; alternatively, use a kitchen blowtorch to char the cheese lightly.

Remove oysters from the grill using tongs or a spatula. Let rest 1 minute — the liquor will be hot.

Arrange the hot oysters on a platter over a bed of ice or rock salt to stabilize shells. Garnish with parsley sprigs and serve with lemon wedges.

Recommend guests squeeze lemon over oysters and eat directly from the shell, using a small fork if desired. Enjoy while hot and smoky.