Roasted Oysters Recipe

Preheat and prepare shells

Preheat the oven to 450°F (230°C) with the top broiler element on if available. Spread the coarse kosher salt in an even layer on a rimmed baking sheet or in a shallow baking pan just thick enough to cradle oyster shells so they don't tip.

Place each shucked oyster in its half-shell on the bed of salt, arranging them so they are stable and level. The salt stabilizes shells and helps distribute heat evenly.

Make compound butter

In a small saucepan over low heat (or in a microwave-safe bowl), melt the unsalted butter until just melted. Remove from heat and stir in the minced garlic. Let rest 1 minute to mellow raw garlic, then add the lemon juice, lemon zest, chopped parsley, 1/4 tsp sea salt, and 1/4 tsp black pepper. Stir to combine. Taste and adjust seasoning: add a little more lemon or salt if desired.

Keep the butter warm but not boiling; if it firms up, briefly warm again to make it spoonable.

Top oysters

Using a small spoon, place about 1/2 teaspoon to 1 teaspoon of the lemon garlic butter onto each oyster, making sure some butter coats the oyster meat. Sprinkle about 1 to 1.5 teaspoons of grated Parmesan over each buttered oyster. If using, lightly sprinkle panko breadcrumbs (about 1/8 to 1/4 teaspoon per oyster) over the top to add crunch.

Finish with a tiny pinch of freshly ground black pepper over the oysters.

Roast under high heat

Place the baking sheet with stabilized oysters on the middle rack of the preheated oven. Roast/broil for 6–8 minutes, watching closely: the cheese should be melted and lightly golden, the breadcrumbs (if used) toasted, and the edges of the oyster meat will begin to curl slightly. Total time depends on oven intensity; do not leave unattended.

If you prefer a slightly more caramelized top, switch to broil for the final 30–60 seconds but watch carefully to avoid burning.

Remove oysters from oven. Let rest 1–2 minutes so butter settles. Sprinkle the extra chopped parsley over the oysters and serve immediately with lemon wedges on the side for squeezing.

Serve on the baking sheet or transfer to a platter. Discard any oysters that did not remain in their shells or that did not heat through properly.