Charbroiled Oysters Recipe

Charbroiled Louisiana Oysters recipe

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

Louisiana adores its oysters and we think you will too! Try this super easy and extremely tasty recipe for Charbroiled Oysters. Oysters are in season during the cooler months (December - April) and are available year-round in Louisiana so those cravings are always satiated ... well, maybe. Dig in!

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 tsp. freshly ground black pepper
  • 1 Tbsp. minced garlic
  • 4 Tbsp. Pecorino Romano cheese, grated
  • 1 pinch cayenne 
  • 1 pinch white pepper
  • 1 spritz lemon juice
  • 1 tsp. Italian parsley, minced

Method of Preparation:

Whisk together all ingredients. Set Aside.

Ingredients For the Oysters:

  • 1 dozen large freshly shucked Louisiana oysters on the half shell
  • 1 recipe of the 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, 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 about a tablespoon of Pecorino Romano cheese. Let the Oysters go until the sauce on the edges of the shells gets nice and brown.
  4. Garnish with minced Parsley.
  5. Serve while still sizzling with lemon wedges and hot, French bread.

Yield: 1 dozen oysters

Shopping tip:

When buying seafood, make sure to check labels to ensure that you're buying domestic seafood. U.S. seafood tastes better and it's regulated by the FDA so it's always safe.