Grilled Oysters with Lemon Herb Butter

Monahan's Seafood Market | Fresh Whole Fish, Fillets, Shellfish, Recipes, Catering & Lunch Counter-Ann Arbor, Michigan

Serves 3-4 – Depending on how many you can eat!

  • 12 fresh oysters, larger size best for the grill
  • 1 stick unsalted butter, soften at room temp.
  • 1 clove garlic, minced
  • 4 t Italian parsley, fine chop
  • 2 t fresh thyme, fine chop
  • 2 t tarragon, fine chop
  • 4 t lemon juice
  • 1/2 t coarse black pepper
  • Rock salt

Mix butter with lemon, garlic, pepper and herbs in a mixing bowl. You can roll the compound butter into a log in cellophane and freeze for future use or use as is the same day.

Fire up the charcoal grill or heat gas grill on medium.

On a sheet tray or broiling pan heat up rock salt in a 400º oven or you can heat salt in an iron skillet on the grill.

Place oysters cup side down on the grill for a few minutes until they just start to open. Remove to a cutting board with tongs and shuck oysters. (I use heavy leather gloves to handle).

Place oysters back on grill and place a dollop of the butter on each oyster. Use a slice of butter if using frozen log. When oysters are curled around the edges and the butter is bubbling and starting to brown on the shell, place them on the platter of heated rock salt to hold them in place and keep them warm while serving

Monahan's Seafood

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