Broiled Oysters Recipe

Shuck and prepare

Preheat the broiler on high and position the oven rack about 4–6 inches from the broiler element. Rinse oyster shells under cold water and scrub to remove debris. Using an oyster knife and a towel or glove for protection, carefully shuck oysters: insert the knife at the hinge, twist to pop, run the blade along the top shell and discard the top shell. Loosen the oyster from the bottom shell but leave it sitting in its liquor. Arrange oysters on a rimmed baking sheet or cast-iron skillet; nestle them in a layer of coarse kosher salt or crumpled foil to keep them level.

Place lemon wedges on the tray or set aside for serving. Keep oysters chilled until ready to top and broil.

Make the butter

In a small saucepan over low heat, melt the unsalted butter gently until just liquefied, about 1–2 minutes. Remove from heat. Stir in the minced garlic, chopped parsley, chives, lemon zest, lemon juice, salt, black pepper, and red pepper flakes (if using). Taste and adjust seasoning — the mixture should be buttery, bright, and slightly assertive from garlic. Keep warm but do not let it simmer.

If you prefer a spreadable compound butter, let the mixture cool slightly and refrigerate until it firms, then portion into small dollops. For quicker topping, proceed with warm butter so it melts over the oyster while broiling.

Top oysters

Using a spoon, place about 1 teaspoon (or a small dollop) of the garlic herb lemon butter onto each oyster, making sure some of the butter gets into the liquor. Sprinkle about 1 teaspoon of grated Parmesan over each oyster. If using panko for texture, sprinkle a pinch (about 1/6 teaspoon) on each oyster. Lightly dust with smoked paprika if desired.

Broil

Transfer the prepared oyster tray to the preheated broiler. Broil for 3–5 minutes, watching closely: you want the butter to bubble and the Parmesan to turn golden and slightly crisp, but avoid overcooking which will tighten the oysters too much. Rotate the pan once if your broiler heats unevenly.

Finish and serve

Remove from oven, let rest 1 minute. Optionally squeeze a few drops of fresh lemon juice over selected oysters. Serve immediately on the baking sheet or transfer to a platter, with remaining lemon wedges on the side. Provide small forks or picks for guests.