Charbroiled Oysters Recipe

Clean and chill oysters

Rinse the oyster shells under cold running water and scrub to remove grit. Place oysters on a tray over ice to keep them cold while you work.

Shuck oysters

Using an oyster knife and a thick towel or glove, hold an oyster flat-side up. Insert the knife at the hinge, twist gently to pop the shell, then slide the knife along the top shell to cut the adductor muscle. Remove the top shell and loosen the oyster from the bottom shell, leaving it in its deep half shell with its liquor (natural juices) intact. Repeat for all oysters and arrange them on a heatproof tray or on a bed of rock salt/ice so they sit level.

In a medium bowl, combine the room-temperature butter, minced garlic, minced shallot, chopped parsley, lemon zest, lemon juice, Worcestershire, hot sauce, smoked paprika, salt and black pepper. Mix thoroughly until smooth and well blended. Taste and adjust seasoning (add a little more lemon or salt if needed).

Spoon the compound butter into a piping bag or transfer to a small bowl. If piping, fill and cut a small tip so you can dot butter onto each oyster. If using a spoon, portion about 1/2 tablespoon of compound butter per oyster.

Preheat a grill to high (about 500°F / 260°C) with the lid closed for at least 10–15 minutes. If using a broiler, preheat the broiler with the rack 4–6 inches from the heat source.

Arrange the shucked oysters directly on the hot grill grates or on a cast-iron skillet or baking sheet if preferred. If oysters are unstable, nestle them into an inverted grill pan, a bed of rock salt, or an oyster plate so they remain level.

Top each oyster with about 1/2 tablespoon of the compound butter. Sprinkle a light pinch (about 1/2 teaspoon divided among oysters) of grated Parmesan or Pecorino over each oyster.

Close the grill lid and cook for 3–5 minutes, or until the butter is bubbling, cheese is melted and edges of the oysters begin to curl slightly. If broiling, place the pan under the broiler and watch closely — 3–6 minutes — until bubbling and golden on top. Avoid overcooking; oysters should be hot and just cooked through.

Remove oysters from the grill or broiler using tongs or a spatula. Transfer to a serving platter. Sprinkle chopped chives or parsley over the top if using and serve immediately with lemon wedges on the side.

To eat, squeeze a little lemon over an oyster and tip the shell to the mouth, or use a small fork to loosen and enjoy. Discard any oysters that remain tightly closed after cooking.