If oysters are not already shucked, carefully shuck each oyster keeping the liquid (liquor) in the shell. Clean the top shell and discard. Place a rimmed serving platter or individual plates with a thick bed of crushed ice (about 3 cups) to stabilize the shells. Arrange the 6 oyster halves on the ice so they sit level.

Place lemon wedges on the platter for serving.

Make topping and assemble

Cook bacon and garlic butter

Preheat oven to broil on high (or preheat a salamander if available). In a small skillet over medium heat, add 2 tablespoons unsalted butter. When melted and foaming, add 2 teaspoons minced garlic and cook 20–30 seconds until fragrant but not browned. Add the cooked, finely chopped bacon (3 slices worth) and stir to combine for about 30 seconds. Remove from heat.

Mix cheeses and seasonings

In a small bowl combine 1 ounce shredded sharp cheddar and 1 ounce shredded Monterey Jack, 1 teaspoon panko breadcrumbs (optional), 1 teaspoon finely chopped fresh parsley, 1 teaspoon hot sauce (optional), 1 teaspoon freshly ground black pepper and 1/4 teaspoon kosher salt. Stir in the garlic-bacon-butter mixture until the mixture is evenly moistened.

Top oysters

Spoon approximately an even portion of the cheese-bacon mixture onto each oyster, covering the meat and a bit of the liquor but leaving the shell rim clear. Aim for about 1 tablespoon of topping per oyster (adjust as needed so all topping is used).

Finish under heat and serve

Broil until bubbly

Place the platter or an oven-safe pan with the oysters on the middle rack under the broiler about 4–6 inches from the heat source. Broil 2–4 minutes until cheese is melted, bubbling and just beginning to brown. Watch closely to avoid burning. If using a salamander, broil 1.5–3 minutes.

Optional torch

Alternatively, use a culinary blowtorch to brown the cheese: pulse the flame evenly over each oyster until the cheese is lightly toasted, about 10–20 seconds each.

Remove oysters from oven carefully. Garnish with a light sprinkle of additional chopped parsley and serve immediately with lemon wedges and hot sauce on the side.