Grilled Alaskan Oysters with Herbed Butter

Make the Compound Butter

Combine the softened butter, minced garlic, parsley, chives, lemon juice, salt, and pepper in a food processor or a medium bowl. Pulse the mixture until all ingredients are well combined. Refrigerate until firm—about an hour.

Prepare the Oysters

Preheat your grill to medium-high heat (around 400°F to 475°F). Shuck the oysters, keeping the meat and as much of their natural liquid (“liquor”) as possible in the deep, cupped half of the shell. Carefully run an oyster knife or a small spoon underneath the oyster meat to release it from its bottom shell.

Grill the Oysters

Arrange the shucked oysters on your grill, making sure they sit level so the juices and butter don’t spill out. You can use crumpled aluminum foil on a baking sheet to create a stable base if needed. Spoon about 1 teaspoon of the compound butter mixture on top of each oyster. Close the grill lid and cook for about 3- to 5 minutes, or until the liquid and butter mixture is vigorously bubbling and the edges of the oyster meat begin to curl. Try not to overcook. Sprinkle the Parmesan cheese over the bubbling butter during the last minute of grilling until melted and golden brown. Top with some hot sauce for a little heat if that’s how you like it. Enjoy!