Drago's Original Charbroiled Oysters Recipe

Shuck and clean

Rinse oysters under cold running water to remove grit. Using a heavy-duty oyster knife and a towel, hold the oyster cupped-side down. Insert the knife at the hinge, twist to pop the shell, run the knife under the top shell to free the muscle and discard the top shell. Slide the knife along the inside of the bottom shell to free the oyster meat but keep it in the half shell. Trim excess ragged edges but retain liquor. Arrange oysters on a rimmed sheet pan packed with ice to keep level.

Preheat grill: set up a gas or charcoal grill for high direct heat (450–500°F / 230–260°C). If using a broiler, preheat broiler and position oven rack 4–6 inches from heat source.

Cook aromatics

In a small saucepan over medium-low heat, melt the butter with the olive oil. Add the minced garlic and shallot and sweat gently for 2–3 minutes until fragrant and softened, but not browned. Stir constantly to avoid burning the garlic.

Finish sauce

Remove from heat. Stir in lemon juice, Worcestershire sauce, hot sauce, salt, and black pepper. Allow mixture to cool 2 minutes, then stir in chopped parsley and 3/4 cup of the grated Parmesan (reserve remaining for topping). If using panko, fold it in now for a touch of texture. Taste and adjust seasoning — more lemon for brightness, more hot sauce for heat.

Portion sauce

Using a tablespoon, spoon approximately 1 heaping tablespoon of the butter sauce over each oyster, making sure to include some of the butter and aromatics and a dusting of the reserved Parmesan. Each oyster should have a thin coating but not be swimming in sauce; adjust to preference.

Grill / Broil oysters

Transfer the sheet pan or place oysters on a clean, well-oiled grill grate over direct high heat. Close grill lid and charbroil for 3–5 minutes, until the edges of the oysters bubble and the tops are lightly browned and slightly caramelized. If broiling, place under broiler 3–5 minutes watching closely to avoid burning; you want bubbling and a light brown crust on the cheese/butter mixture.

Optional extra sear: For a pronounced char, carefully open the grill and briefly sear the top of the oysters with a handheld kitchen torch for 10–15 seconds each until you see light blistering.

Remove oysters from grill and transfer to a platter lined with fresh ice or a warmed serving platter (Drago’s typically serves on charred shell or hot plate). Sprinkle remaining 1/4 cup Parmesan and extra chopped parsley over the oysters while hot. Serve immediately with lemon wedges on the side.

Notes on timing and quantities: Each oyster should receive about 1 tbsp of sauce. The recipe yields roughly 24 charbroiled oysters. Keep oysters hot and serve within 10 minutes of coming off the heat for best texture.