Charbroiled Oysters

Patrick Johnson


They say at Drago's in NOLA, "mother nature made the oysters, we just perfected them." A friend mentioned these oysters a few weeks ago and we decided to give the recipe a shot. We were not disappointed. Absolutely delicious!

The compound butter is also awesome on steaks, chicken or as a bread dipper.


★★★★★ 1 vote

4 (assume 1 doz. per person)
1 Hr
10 Min


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  • 2 stick
    unsalted butter, very soft
  • 1 tsp
    kosher salt
  • 2 tsp
    black pepper, freshly ground
  • 8 Tbsp
    pecorino romano
  • 1/2 tsp
  • 1/2 tsp
    white pepper
  • 2 Tbsp
    italian parsley, minced
  • 1 tsp
    worcestershire sauce
  • 1 Tbsp
    hot sauce

  • 4 doz
    oysters, freshly shucked
  • ·
    pecorino romano for finish
  • ·
    italian parsley, minced for garnish
  • ·
    lemon wedges for serving
  • ·
    crusty french bread

How to Make Charbroiled Oysters


  1. Mix together all of the ingredients for the sauce.
  2. Heat a charcoal or gas grill until very hot. Place the oysters on the hottest spot on the grill and let them cook in their own juices for a few minutes until they start to bubble and the edges curl.

    WARNING: The shells will crack, pop and even explode on this step. Keep children away and wear eye protection. As long as eyes are covered, the popping will not hurt.
  3. Top each with a generous portion of the sauce, enough to fill up the shell. When the sauce starts to bubble and sizzle sprinkle each oyster with about a Tbsp of Pecorino Romano.
  4. Let the Oysters go until the sauce on the edges of the shells gets nice and brown. Garnish with minced Parsley.
  5. Serve while still sizzling with Lemon wedges and fresh bread.

Printable Recipe Card

About Charbroiled Oysters

Course/Dish: Seafood Appetizers
Main Ingredient: Seafood
Regional Style: Cajun/Creole
Hashtags: #grilled, #oysters, #cajun

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