Grilled East Coast Oysters (4 Pc) (gf) Recipe

Clean and shuck

Rinse the oyster shells under cold running water, scrubbing off any grit. Using an oyster knife and a towel, carefully shuck each oyster: insert the knife at the hinge, twist to pop, run the blade under the top shell to detach, then free the muscle from the bottom shell while keeping the oyster and its liquor in the bottom shell. Discard the top shell. Place each oyster on a tray on a bed of crushed ice to keep stable until ready to top.

Inspect each oyster for shell fragments and discard any grit. Leave oysters on ice while you prepare the butter and toppings.

Combine ingredients

In a small bowl, combine the softened unsalted butter, finely minced shallot, minced garlic, and chopped flat-leaf parsley. Add the lemon juice, sea salt, and freshly ground black pepper. Stir thoroughly until evenly mixed. Taste and adjust seasoning—add a little more lemon or salt if desired.

Spoon the butter mixture onto a small piece of plastic wrap, form into a short log or portion into four equal dollops, then refrigerate briefly (5–10 minutes) to firm slightly so it holds shape when placed on oysters.

Preheat a gas grill or charcoal grill to medium-high (about 425–450°F / 220–230°C). Oil the grill grates lightly with a paper towel dipped in olive oil and held with tongs to prevent sticking. Alternatively, preheat a broiler on high if grilling isn't available.

Place the shucked oysters back on the prepared bed of crushed ice or on a grill-safe tray. Using a spoon, place an equal portion (about 3/4 teaspoon to 1 teaspoon) of the garlic-shallot-parsley butter onto each oyster, spreading slightly over the oyster meat.

Sprinkle about 1/2 tablespoon (heaped) of grated Parmesan cheese over each butter-topped oyster, ensuring even coverage.

Place oysters on the grill over direct heat. Close the lid and grill for 3–5 minutes until the butter is bubbling and the Parmesan is melted and lightly golden. Watch closely to avoid overcooking — oysters should remain plump and slightly translucent at the center.

Remove oysters from the grill with tongs and set on a tray. Immediately add a small dollop (about 1/2 teaspoon) of creme fraiche to each hot oyster, then top each with roughly 1/2 teaspoon of smoked trout roe centered on the creme fraiche for a pop of smoky brine.

Finish with a light sprinkle of finely snipped chives and a twist of fresh black pepper if desired. Serve the oysters on the bed of crushed ice with lemon wedges on the side.