Name: Fire Roasted Low-County Oysters
Prep time: 15 min
Cook time: 10 min
Yield: 6
Ingredients: For the Tarragon and Red Hot Sauce Butter; 1 stick unsalted butter, slightly softened; 1 1/2 tablespoons chopped fresh tarragon leaves; 1 heaping tablespoon hot sauce; 1/4 teaspoon sea salt; 1/4 teaspoon freshly ground black pepper; For the Fire Roasted Oysters; 18 oysters, shucked carefully over a bowl, catching the oyster liquor and putting back into the shell with the oyster; Hot sauce; Tarragon leaves, for garnish

Cook's Note: Paula Dean's brother, Bubba, does a version of this at his restaurant. I loved the idea and changed it slightly to make it my own. Hot sauce is a staple on the tables in just about every restaurant in Savannah. I prefer preparing the oysters on a charcoal grill because of the smoky flavor it will give the oysters but you can use a gas grill or indoor grill pan too.

Bobby prefers preparing the oysters on a charcoal grill because of the smoky flavor it will give the oysters but you can use a gas grill or indoor grill pan too.

Butter:

Combine all the ingredients in a food processor and process until smooth, or add them to a bowl and stir to combine. Cover and refrigerate for 30 minutes.

Oysters:

Heat a grill to high. Put the oysters in a single layer on the grates of the grill and cook until the liquor begins to simmer. Immediately top each oyster with a heaping teaspoon of the tarragon butter and a few extra dashes of hot sauce, if desired. Garnish with tarragon leaves and serve.