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Grilled Oysters with Chili Butter and Lemon Basil Butter

Grilled Oysters with Chili Butter and Lemon Basil Butter
By Lauren Gibson, Culinary Director

Serves 4                                       

2 dozen fresh Maine oysters (or whatever is available in your region), on the half shell

For the Chili Butter

3 Tbsp unsalted butter, softened
1 clove garlic, finely minced
1 tsp fresh chili paste (Sambal Oelek)
1 tsp fish sauce
1 pinch kosher salt

For the Lemon Basil Butter

3 Tbsp unsalted butter, softened
1 clove garlic, finely minced
1 tsp minced fresh basil
1 tsp minced fresh chives
1 tsp lemon zest
1 pinch kosher salt

Instructions:

To make the butters, place ingredients for each into a small dish. Using a fork, mix ingredients together until fully combined.

To Grill oysters:

1. Place oysters on grill - flat side up - directly over coals or over medium/high heat. Let heat for approximately 5 minutes, until shells begin to open. They will barely open or just loosen.

2. Use tongs to remove oysters from grill carefully so that brine does not spill out, and place on a plate. Use a dish towel (so you don't burn yourself), and shucking knife (a paring knife works too, just be careful) to gently pry open the top, flat shell. The shell should remove pretty easily, so return oysters to grill for another two minutes if it does not loosen. 

3. Add about a 1/2 tsp of prepared butter to each oyster, and return oysters to grill for another 2 minutes. 

4. Remove oysters from grill. Eat immediately, and enjoy!

                   

Note: If you don’t own a grill, you can follow the same instructions and cook under a broiler, also for about 2 minutes.