Grilled Oysters with Chili Butter and Lemon Basil Butter
Servings
4
servingsBy Lauren Gibson, Culinary Director, Luke’s Lobster
How To Shuck, Prep And Serve Oysters Like A Pro
Ingredients
2 dozen fresh Maine oysters
- 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
- 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
Directions
- To make the butters, place ingredients for each into a small dish. Using a fork, mix ingredients together until fully combined.
- To Grill oysters:
- 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.
- 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.
- Add about a 1/2 tsp of prepared butter to each oyster, and return oysters to grill for another 2 minutes.
- Remove oysters from grill. Eat immediately, and enjoy!
