Boathouse Charbroiled Oysters Recipe

Shuck

If oysters are not already shucked, rinse shells under cold water and scrub to remove debris. Hold oyster cup-side down in a towel, insert an oyster knife at the hinge, twist to pop open, slide knife under the top shell to free, discard top shell, and loosen the oyster from the bottom shell while keeping the oyster liquor (brine) in the shell. Arrange 6 oysters on a baking sheet or on a bed of coarse salt to stabilize shells.

Soften the unsalted butter at room temperature (about 10–15 minutes) or gently soften in a bowl over warm water for 30–60 seconds. In a small bowl, combine the softened butter with the minced garlic, grated Parmesan, grated Romano, chopped parsley, black pepper, salt, and optional hot sauce. Mix thoroughly until evenly distributed. Taste and adjust seasoning; the mixture should be savory with a noticeable garlic and cheese presence.

Spoon or pipe about 3/4 to 1 tablespoon of the compound butter onto each oyster, spreading lightly to cover the oyster meat and hold a little butter in the shell so it will melt and brown when charbroiled. Finish with a very light drizzle (about 1/8 teaspoon) of olive oil over each topped oyster to help with browning.

Preheat your grill's high-heat side or an oven broiler to very high (grill to 450–500°F or broiler high). If using a grill, place oysters directly on the grate over medium-high heat with the lid open and a drip pan below; if using a broiler, position the oven rack 4–6 inches from the broiler element and preheat the broiler.

Place the prepared oysters under the broiler or on the hot grill. Cook for 4–6 minutes, watching closely: the butter should bubble and the cheese should turn golden and slightly blister. If using a grill and aiming for char marks, you can finish with the lid briefly closed for 30–60 seconds, but avoid overcooking — oysters should remain plump and moist.

Remove oysters when the top is browned and bubbling. Let rest 1 minute; the juices will settle and be very hot.

Arrange charbroiled oysters on a platter. Serve immediately with lemon wedges for squeezing and extra hot sauce on the side if desired. Recommend instructing guests to use an oyster fork or small spoon to loosen any muscle if needed and to spoon the melted butter and cheese over the oyster meat before eating.