Oyster season is here, and while the bivalves aren’t overabundant in South Louisiana this year, the ones you will find are sure to be fresh and of the highest quality. This recipe from Superior Seafood and Oyster Bar in New Orleans lets the oysters shine with a light butter sauce and quick turn on the grill.
1 cup heavy cream
4 cloves fresh, chopped garlic
2 whole lemons, juiced
2 pounds salted butter, room temperature
2 dozen fresh, shucked Gulf oysters
2 Tbsp. fresh, chopped parsley
Combine heavy cream, garlic and lemon juice in a sauce pan. Reduce volume by half over high heat, then slowly whisk in butter until fully incorporated. To cook, place shucked oysters on the half shell on hot grill and sprinkle Parmesan cheese on top. Ladle butter sauce over oysters and cook until bubbly and charred to your liking. Garnish with fresh parsley. Remove carefully from the grill with metal tongs. Allow to cool slightly. Oysters are best served fresh, with French bread for dipping.
Recipe and photo courtesy of Superior Seafood and Oyster Bar in New Orleans.