Charbroiled Oysters Recipe

Louisiana oysters grilled and covered in a buttery garlic sauce make for the perfect appetizer. 

Charbroiled Louisiana Oysters recipe

Dig into these charbroiled Louisiana oysters! It's a simple recipe that lets this Louisiana seafood shine.

Louisiana adores its oysters, prized for their tenderness and flavor. Because the state’s Gulf oysters are grown in warm water, their flavor stays constant, and the Gulf’s salinity — mild in comparison to other coasts — keeps the oysters soft.

Restaurants across the state have many variations of oyster-based dishes, but consider stopping by Drago’s Seafood Restaurant in New Orleans. The institution’s signature charbroiled oysters have inspired similar dishes across the globe. If you can’t stop by Drago’s, try this super easy recipe for charbroiled oysters at home.

 Watch the instructional video and get the full recipe below.

 Ingredients for Charbroiled Oyster Sauce:

  • 1 stick unsalted butter, very soft
  • 1 pinch Kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon minced garlic
  • 4 tablespooons Pecorino Romano cheese, grated
  • 1 pinch cayenne 
  • 1 pinch white pepper
  • 1 spritz lemon juice
  • 1 teaspoon Italian parsley, minced

Method of Preparation:

Whisk together all ingredients. Set aside.

Ingredients for Charbroiled Oysters:

  • 1 dozen large, freshly shucked Louisiana oysters on the half shell
  • 1 recipe of oyster sauce, above
  • Pecorino Romano cheese, grated (to finish)
  • Minced Italian parsley, for garnish
  • Hot French bread
  • Lemon wedges

Method of Preparation:

  1. Heat a charcoal or gas grill until very hot.
  2. Place the oysters on the hottest spot on the grill and let them cook in their own juices for a few minutes, just until they start to bubble and the edges curl.
  3. Top each with a generous portion of the sauce, enough to fill up the shell. When the sauce starts to bubble and sizzle, sprinkle each oyster with a tablespoon of Pecorino Romano cheese. Let the Oysters cook until the sauce on the edges of the shells browns.
  4. Garnish with minced Parsley.
  5. Serve sizzling with lemon wedges and hot French bread.

Yield: 1 dozen oysters

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