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.

Get the Recipe

Peanut Butter Molten Bundt

This decadent chocolate bundt cake is filled with molten peanut butter.

Fire Roasted Oysters

Oyster Chowder

Grilled Oysters

Chinatown Oysters

Oysters Tsai

Oyster Cocktail

Oysters Rockefeller

Barbecued Oysters