Oysters Grilled with Roasted Garlic Butter and Romano Recipe

I love a briny, fresh oyster but had never thought of grilling them until I visited New Orleans. On Iberville Street, the Acme Oyster House is something of a tourist trap, but it’s justly famous for its char-grilled oysters. After devouring several bar trays full, I went home and started experimenting (along with a few Sazerac cocktails for good measure). Grill-roasted garlic, parsley, and Romano cheese give the oysters some Italian aromas, but the Creole rub is pure New Orleans. Serve them with lemon wedges for squeezing and French bread for sopping up the extra sauce.

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This recipe is adapted with permission from Fire It Up: 400 Recipes for Grilling Everything by Andrew Schloss and David Joachim. This book is full of recipes for grilling unusual meats like goat, bison, elk, venison, goose, and ostrich.

Course. Lunch. Dinner. Appetizer. Entree.

Cuisine. Creole. American.

Makes. 2 dozen

Takes. 15 minutes to prep, 10 minutes to grill

Serve with. Louisiana beer such as Abita Amber or a Sazerac cocktail


1 cup (2 sticks) unsalted butter, cut into pieces

1/4 cup Grill-Roasted Garlic, mashed

2 tablespoons chopped fresh flat-leaf parsley

1 tablespoon fresh lemon juice

2 teaspoons Creole Seasoning Rub

1/2 teaspoon Morton's Kosher salt

2 dozen large oysters, shucked (see sidebar)

1 1/2 cups grated Romano cheese

4 lemon wedges


1) Prep. Combine the butter, mashed roasted garlic, parsley, lemon juice, Creole seasoning and salt in a small saucepan. Cook over medium heat until the butter is no longer foaming and starts to brown a little, about 5 minutes.

2) Fire up. Light the grill for direct Warp 10 heat. Brush the grill grate clean.

3) Cook. Place the oysters on the half shell directly on the grate and top each with one about 2 teaspoons of the sauce and 1 tablespoon of the cheese. Grill until the oyster shells char and the cheese melts and browns around the edges, about 6 minutes.

4) Serve. Remove the oysters to a heat-proof platter or tray. Drizzle another teaspoon of the sauce over each oyster and serve hot with the lemon wedges for squeezing.

"I'm a firm believer that the world should be your oyster when you're cooking. People should open themselves to other cuisines. There are a lot of hidden secrets all over the world."Yotam Ottolenghi

When you shuck the oysters (see the sidebar), make sure the edges are perfectly clean with no bits of broken shell. Even the slightest bit of crunch would ruin the creamy luxury of the warm oysters oozing with melted butter and cheese.

This recipe has been adapted with permission from Fire It Up: More Than 400 Recipes for Grilling Everything by Andrew Schloss and David Joachim (Chronicle Books, 2011)


Dave Joachim

AmazingRibs.com Editor David Joachim has authored, edited, or collaborated on more than 45 cookbooks including four on barbecue and grilling, making him a perfect match for a website dedicated to the “Science of Barbecue and Grilling.” His Food Science column has appeared in "Fine Cooking" magazine since 2011. 


How To Shuck Oysters

To make shucking easier, freeze the oysters for 20 minutes to numb their muscles. Press a strong, dull knife between the hinged ends of the shells to pop the shells apart. Run the knife along the inside of the top shell to cut the meat from the shell, and then remove the top shell. Run the knife under the oyster to detach it from the bottom shell, but leave the oyster nestled in the shell. The liquor from fresh oysters should be clear. Cloudiness indicates older oysters that have begun to break down.

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