Chargrilled Blue Point Oysters* Recipe

Shuck or prepare oysters

Rinse the oyster shells under cold running water and scrub to remove grit. Using an oyster knife, carefully shuck each oyster, keeping the oyster liquor (the natural juice) in the deeper half of the shell. Discard the top shell or save for presentation. Place the oysters on a rimmed sheet pan or on a bed of coarse salt to stabilize the shells, spacing them evenly.

Preheat a gas or charcoal grill to high (about 500–600°F / 260–315°C). If using a broiler or salamander instead, position an oven rack 4–6 inches from the heat source and preheat to high.

Make herb butter

In a small bowl, combine the room-temperature unsalted butter, chopped parsley, chives, minced garlic, lemon zest, 1/4 tsp sea salt, and 1/8 tsp black pepper. Mix thoroughly until smooth and evenly combined. If the butter becomes too soft, refrigerate briefly to firm slightly so it holds shape when portioned.

Portion about 2/3 tablespoon (approximately 1 tsp) of the herb butter mixture onto each oyster, placing it on top of the oyster meat so it will melt evenly when charred.

Assemble cheeses

In a small bowl, combine the grated Monterey Jack and Pecorino Romano. Sprinkle about 1 tablespoon of the cheese mixture over each butter-topped oyster, ensuring the cheese covers the butter and the oyster surface evenly.

Char and melt

Place the prepared oysters on the hot grill (or under the preheated broiler) directly over high heat. Grill with the shell-side down, leaving the oysters exposed to direct radiant heat. Cook for 3–6 minutes, watching carefully: you want the herb butter to melt and the cheese to bubble, brown slightly, and develop light char marks on the cheese. Rotate the pan or move oysters if any spot is charring too quickly. If using a broiler, it may take 2–4 minutes depending on distance and intensity.

Remove oysters once the cheese is melted, bubbly, and has light golden-brown to amber spots. Avoid overcooking — the oyster should remain plump and tender.

If desired, sprinkle a light pinch of smoked paprika and a small extra grind of black pepper over each oyster for visual contrast and smoky aroma. Taste one oyster and, if needed, finish with a very light pinch of sea salt (Pecorino and the butter are salty, so use sparingly).

Arrange oysters on a platter (on a bed of salt if available to stabilize). Serve immediately with lemon wedges on the side for squeezing. Recommend serving hot; these are best eaten right off the grill.