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Fire Roasted Low-County Oysters

  • Preparation Time15 mins
  • Cooking Time10 mins
  • Serves6
  • DifficultyEasy

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.

Grilled Low-Country Oysters

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