Roasted Gulf Oysters Recipe

Clean and shuck

Rinse the oysters under cold running water and scrub the shells with a stiff brush to remove sand and debris. Place a kitchen towel or glove over the top shell, hold the oyster cup-side down in your hand, and insert an oyster knife at the hinge. Twist gently to pop the hinge, slide the blade along the top shell to cut the muscle, then lift off the top shell. Run the blade under the oyster to free it from the bottom shell while keeping the oyster level to retain its liquor. Place each shucked oyster on a tray of crushed ice to keep cold. Repeat until all oysters are shucked (24 pieces).

Arrange the shucked oysters on a rimmed baking sheet covered with a layer of crushed ice or coarse rock salt to stabilize them for roasting so they remain level and don’t tip.

Make compound butter

In a medium bowl, combine the softened unsalted butter, minced garlic, minced shallot, lemon zest, chopped parsley, chopped chives, Cajun seasoning, creole mustard, hot sauce (if using), salt, and black pepper. Mix thoroughly until all ingredients are evenly incorporated. Taste and adjust seasoning (more salt, pepper, or hot sauce as desired).

Spoon the compound butter into a piping bag or a small zip-top bag with the corner snipped, or transfer to a bowl for easy distribution.

Preheat

Preheat your oven to 450°F (230°C) on the top-broil or high-heat roast setting. If using a grill, preheat it to high with an indirect zone available.

Top oysters

On the prepared baking sheet (oysters stabilized in ice or salt), place about 1 teaspoon of the compound butter on each oyster (adjust to preference). Sprinkle about 1 teaspoon of grated Parmesan over each butter-topped oyster. If you prefer a smokier finish, lightly dust with smoked paprika. The butter will melt and combine with the oyster liquor during roasting.

Roast

Carefully transfer the baking sheet to the oven on the top rack. Roast or broil the oysters for 6–8 minutes, watching closely: the butter should be bubbling, cheese melted and lightly golden, and edges of the oyster may just begin to curl. Times vary with oven intensity—do not leave unattended.

Optional torch finish

If you want extra browning, remove the oysters when cheese is melted and use a kitchen blowtorch to quickly brown the cheese for 15–30 seconds per oyster.

Serve

Remove oysters from the oven. Transfer the baking sheet to a heatproof surface. Garnish with a squeeze of fresh lemon over each oyster or serve lemon wedges on the side. Serve immediately on the bed of crushed ice to keep shells steady and present them hot.