Grilled Oysters with Compound Herb Butter

Chefs at The Southernaire place a couple of teaspoons of the compound butter on top of each oyster before placing it on the grill. The oysters will roast quickly—in under 3 minutes you’ll have sumptuous delicacies. The broiler will work fine. 

By / Photography By Danielle Atkins | May 11, 2015

Ingredients

  • 24-36 oysters, shucked
  • 2 sticks unsalted butter, room temperature
  • 2 cloves garlic, finely chopped
  • 1 tablespoon freshly chopped parsley
  • 1 tablespoon freshly chopped tarragon
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest (optional)
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

Preparation

1/ Place all of the ingredients into a large bowl. Use a wooden spoon or spatula to mix them together.

2/ Place a medium-size piece of plastic wrap onto your work surface. Gather the butter and spoon it onto the center of the plastic wrap.

3/ Pull the bottom portion of the plastic wrap over the butter and begin rolling to form a log shape. Twist the ends of the plastic wrap and place butter in the fridge to set. This can also be frozen.

4/ Spoon 2 teaspoons compound butter onto oysters. Place on grill and smoke 2-3 minutes or until butter is melted and oysters are bubbling around edges.

About this recipe

Recipe courtesy of Southernaire Market.

Ingredients

  • 24-36 oysters, shucked
  • 2 sticks unsalted butter, room temperature
  • 2 cloves garlic, finely chopped
  • 1 tablespoon freshly chopped parsley
  • 1 tablespoon freshly chopped tarragon
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest (optional)
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
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