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Oyster Roast

Roasted oysters are delicious, especially when paired with this imaginative sauce trio.

Cooking/Prep Time: 20 minutes
Serves 6

Oysters, Appetizer

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Ingredients

  • Oysters
  • 8 lemons, halved
  • 8 dozen fresh oysters
  • Spicy Cocktail Sauce
  • 1/2 cup ketchup
  • 1/4 cup hot sauce
  • 2 Tbsp. prepared horseradish, drained
  • 1 tsp. fresh lemon juice
  • 1 tsp. chopped fresh parslely
  • Garlic Butter Sauce
  • 1/2 cup unsalted butter
  • 2 garlic cloves, minced
  • 2 Tbsp. chopped shallot
  • 1 Tbsp. fresh lemon juice
  • 1 tsp. kosher salt
  • 1 tsp. chopped fresh thyme
  • Tarragon-Black Pepper Sauce
  • 1/3 cup mayonnaise
  • 1/4 cup sour cream
  • 2 Tbsp. white wine vinegar
  • 1 Tbsp. chopped fresh tarragon
  • 1 tsp. kosher salt
  • 1 tsp. ground black pepper

Directions

Oysters

1.) Preheat grill to high heat (400° to 450°).

2.) Place lemons, cut side down, on grill, and cook until browned, about 2 minutes.

3.) Place oysters on grill, and cook until the shells barely open, about 10 minutes. Remove from grill; shuck using a towel or silicon oven mitt. (Oysters will be very hot.) Serve with Spicy Cocktail Sauce, Garlic-Butter Sauce, Tarragon-Black Pepper Sauce, and grilled lemons, if desired.

Spicy Cocktail Sauce

Yields 1 cup

1.) In a small bowl, combine ketchup, hot sauce, horseradish, lemon juice, and parsley. Cover, and refrigerate up to 1 week.

Garlic Butter Sauce

Yields 1 cup

1.) In a small saucepan, melt butter over medium heat; stir in garlic and shallot. Cook until soft and translucent, about 1 minute; stir in lemon juice, salt, and thyme. Keep warm until serving, or cover, and refrigerate up to 3 days. Warm before serving.

Tarragon-Black Pepper Sauce

Yields 1 cup

1.) In a small bowl, combine mayonnaise, sour cream, vinegar, tarragon, salt, and pepper. Cover, and refrigerate up to 3 days.