Six Charbroiled Oysters Recipe

Clean and shuck oysters

Scrub the oyster shells under cold running water with a stiff brush to remove grit. Using an oyster knife and a towel or glove for protection, carefully shuck each oyster: insert the knife at the hinge, twist to pop, cut the muscle to free the top shell, discard the top shell, and loosen the oyster from the bottom shell while keeping the oyster in its cupped bottom shell with its liquor intact. Trim any jagged shell fragments.

Preheat heat source

If using a grill, preheat to medium-high (around 450–500°F / 230–260°C). If using a broiler, preheat the broiler on high and position the oven rack about 4–6 inches below the element. Make sure the grill grates or broiler pan are clean.

In a small saucepan or skillet over low heat, add the unsalted butter and melt gently. Stir in the minced garlic and minced shallot and cook for 30–45 seconds just until fragrant (do not brown). Remove from heat and stir in the lemon juice, chopped parsley, hot sauce (if using), sea salt, and freshly ground black pepper. Taste and adjust seasoning — mixture should be bright and slightly seasoned. If using, stir in the panko breadcrumbs for a touch of crunch and then fold in the grated Parmesan; the butter should be warm enough to soften the cheese but not so hot that it separates.

Transfer the compound butter mixture to a bowl and keep warm (or cover) until ready to top the oysters. If the butter solidifies, gently warm it to spoonable consistency; if it's too hot, let it cool briefly.

Prepare a stable bed: spread the rock salt or coarse kosher salt on a baking sheet or grill-safe tray large enough to hold six oysters. Arrange the six shucked oysters, cup-side down, on the salt so they sit level and won’t tip.

Brush the exposed edges of the shells and the grill grates (if using a grill) lightly with olive oil to prevent sticking and flare-ups.

Spoon about 1/2 tablespoon (approx. 1/2 tbs) to 1 tablespoon of the compound butter mixture onto each oyster, making sure the garlic/shallot mixture sits over the oyster meat and a little of the butter and cheese collects in the shell. For six oysters and the amounts given, distribute roughly 1/2 tbs per oyster; adjust to taste.

Grill method: place the tray of oysters directly on the preheated grill grates (or set the oysters shell-side down on the grill if stable). Close the lid and cook 3–5 minutes until the butter is bubbling, the cheese/crumb topping is golden and slightly crisp, and the oyster edges just begin to curl. Watch for flare-ups. Broiler method: place the baking sheet with oysters under the preheated broiler and cook 3–6 minutes, rotating the sheet if necessary, until the topping is bubbling, lightly browned, and the oysters are cooked through. Oysters are done when their edges tighten slightly; avoid overcooking to keep them tender.

If you prefer extra browning, for the last 30–60 seconds move the oysters closer to the heat source or use a kitchen torch to lightly char the tops—but do so carefully to avoid burning the butter.

Remove oysters from the grill or broiler using tongs or a spatula. Let rest 1 minute to settle. Sprinkle the tops lightly with a pinch more fresh parsley and an optional extra dusting of Parmesan or a squeeze of lemon juice to brighten the flavors.

Serve each oyster on its shell over the bed of salt on a platter with lemon wedges on the side. Provide small forks or oyster picks and napkins. Recommend enjoying while still hot; caution diners that the shells and contents will be hot.