Grilled East Coast Oysters Recipe

Clean the oyster shells under cold running water with a stiff brush to remove grit. Pat dry.

Using an oyster knife and a thick towel or glove for protection, shuck the oysters: insert the knife at the hinge, twist to pop the shell, run the blade along the top shell to sever the muscle and remove the top shell. Preserve the liquor in the bottom shell. Loosen the oyster from the bottom shell but keep it in place.

Place each shucked oyster on a bed of crushed rock or coarse salt on a sheet pan or on a grill-safe tray so they sit level for grilling.

Combine and season

In a small bowl, combine the softened butter, minced shallot, minced garlic, 2 tablespoons finely chopped parsley, grated Parmesan, lemon zest, salt and black pepper. Mix thoroughly until evenly combined.

Taste a small smear on a cracker. Adjust seasoning: add up to 1/4 tsp more salt or a squeeze of lemon if desired. The compound butter should be bright and slightly tangy to complement the oysters.

Spoon the butter onto a piece of plastic wrap, roll into a log if making ahead, or transfer to a piping bag or small spoon for immediate use.

Preheat a gas grill or charcoal grill to medium-high (around 450°F / 230°C). If using a broiler, preheat the broiler with rack about 6–8 inches from the heat source.

Brush a little neutral oil on the grill grates or on the small grill tray to prevent sticking. Place the oysters, shell side down, on the grill so they sit level.

Top each oyster with about 1/2 teaspoon to 1 teaspoon of the garlic-shallot-parsley butter (adjust by oyster size) and a light sprinkle (about 1/4 teaspoon) of additional grated Parmesan.

Grill with the lid closed for 4–6 minutes, or until the butter is bubbling, the edges of the oyster begin to curl slightly and the cheese is lightly browned. If broiling, place sheet pan under broiler for 3–5 minutes watching closely to avoid burning.

Carefully remove oysters from the grill using tongs or an oven mitt-protected tray. Keep them level to avoid spilling the liquor.

Immediately after removing from the grill, place about 1/2 teaspoon of creme fraiche on each oyster, gently dolloping toward the back of the shell so it stays on the oyster.

Top each oyster with a small pinch (about 1/4 teaspoon) of smoked trout roe for a smoky briny burst and finish with a tiny sprinkling of finely chopped parsley or a few microgreens for color.

Serve the oysters hot with lemon wedges on the side. Provide small forks or picks. If desired, offer extra butter, creme fraiche, and roe on the side.