Fire Roasted Low-County Oysters with Tarragon and Red Hot Sauce Butter

Total Time:
55 min
Prep:
15 min
Inactive:
30 min
Cook:
10 min

Yield:
6 servings
Level:
Easy

CATEGORIES
Ingredients
  • 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, or more if you like your food really spicy (recommended: Frank's)
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 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 (recommended: Frank's Red Hot)
  • Tarragon leaves, for garnish
Directions

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.

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