Grilled Oysters with Spicy Tarragon Butter

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Bubba Hiers, brother of TV cook Paula Deen, serves fantastic grilled Gulf Coast oysters smothered in butter and Parmesan cheese at Uncle Bubba's Seafood and Oyster House in Savannah. Bobby Flay modifies the recipe by topping his oysters with a blend of butter, tarragon and hot sauce, then returning them to the grill so the butter melts into little pools in the shells. More Grilled Seafood Recipes

By Bobby Flay
May 2006

Gallery

Credit: © Ngoc Minh Ngo

Recipe Summary test

total:
40 mins
Yield:
6
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Ingredients

Directions

  • Light a grill. In a food processor, pulse the butter with the tarragon, hot sauce, salt and pepper until blended. Transfer the tarragon butter to a sheet of plastic wrap and roll it into a 2-inch-thick log. Refrigerate the butter until slightly firm, about 15 minutes. Slice the butter into 36 pats.

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  • Place the oysters on the hot grill, flat-side up. Cover the grill and cook until the oysters open, about 5 minutes. Using tongs, transfer the oysters to a platter, trying to keep the liquor inside. Quickly remove the top shells and loosen the oysters from the bottom shells. Top each oyster with a pat of tarragon butter and return the oysters to the grill. Cover the grill and cook until the butter is mostly melted and the oysters are hot, about 1 minute. Serve right away.

Make Ahead

The tarragon butter can be refrigerated for 5 days.

Suggested Pairing

Oregon's cool climate often results in Chardonnays with firm minerality and appealing spice, a good pairing for these tarragon oysters.

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