Loading Video...

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

  • Level: Easy
  • Total: 55 min
  • Prep: 15 min
  • Inactive: 30 min
  • Cook: 10 min
  • Yield: 6 servings
Save Recipe

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

  1. 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.
  2. 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.

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.

Fire Roasted Oysters

Oysters Rockefeller

Barbecued Oysters

Oysters Rockefeller

Oyster Stuffing

Grilled Oysters

Oyster Stew

Chinatown Oysters