Ingredients:

  • 12 large, fresh Oysters
  • 1 cup Coarse Sea Salt or Rock Salt (for grill stability)
  • 4 oz (115 g) Unsalted Butter, softened
  • 3 medium cloves fresh Garlic, finely minced
  • 1/4 cup (30 g) Parmesan Cheese, freshly grated
  • 2 tbsp (30 ml) Fresh Parsley, flat-leaf, chopped
  • 1/2 tsp (2.5 ml) Lemon Zest, finely grated
  • 1/2 tsp (2.5 ml) Smoked Paprika (Spanish style)
  • Pinch Cayenne Pepper or Red Pepper Flakes (optional)
  • 1/4 tsp (1.25 ml) Freshly Ground Black Pepper

Instructions:

  1. Prepare the Compound Butter: In a small bowl, combine the softened butter, minced garlic, Parmesan, parsley, lemon zest, smoked paprika, cayenne (if using), and black pepper.
  2. Mix thoroughly until all ingredients are evenly incorporated. For easier handling, roll the butter into a tight log using plastic wrap and chill for 15 minutes.
  3. Prepare the Grill: Preheat the grill to medium-high heat (approx. 400°F / 200°C). Clean the grates thoroughly.
  4. Shuck Safely: Using a protective glove or folded towel, shuck the oysters. Insert the knife tip near the hinge, twist to pop the shell open, and discard the top shell.
  5. Sever the Muscle: Carefully run the knife under the oyster meat to detach it completely from the bottom shell, ensuring the oyster remains sitting in its own liquor.
  6. Create a Stable Bed: If needed, line a heatproof tray or piece of foil with coarse salt to create a stable surface for the oysters on the grill.
  7. Initial Grill: Place the shucked oysters directly onto the hottest part of the grill grate or onto the prepared salt bed. Cook for 2–3 minutes until the oyster liquor begins to bubble vigorously.
  8. Add the Butter: Place a generous dollop (about 1/2 tbsp) of the prepared compound butter directly onto the oyster meat.
  9. Finish Cooking: Continue grilling for another 3–5 minutes. The butter will melt and sizzle, and the edges of the oyster meat should curl slightly and firm up. They should no longer be translucent.
  10. Serve Immediately: Carefully remove the Grilled Oysters using tongs and serve piping hot with a final squeeze of fresh lemon.