Recipes Grilled Oysters with Spicy Tarragon Butter 5.0 (2,227) 2 Reviews 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 Bobby Flay Instagram A chef and restaurateur, Robert William Flay is best known for his reality television appearances. Bobby Flay owns and operates several restaurants and franchises, including Bobby's Burger Palace, Bobby's Burgers, and Amalfi.His culinary identity was discovered while working as a cook at Joe Allen's in the theatre district at the age of 17. His father, who was a partner in the restaurant, had arranged the job for him. Bobby's talents impressed Joe Allen so much that he paid the young cook's tuition to The French Culinary Institute after a short time. With his debut on Food Network in 1994, Bobby has been bringing cooking tips and information about American regional cuisine to a national audience ever since. Food & Wine's Editorial Guidelines Updated on May 28, 2019 Print Rate It Share Share Tweet Pin Email Photo: © Ngoc Minh Ngo Total Time: 40 mins Yield: 6 Ingredients 2 sticks (1/2 pound) unsalted butter, softened 3 tablespoons chopped tarragon 2 tablespoons hot sauce 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground pepper 3 dozen medium to large oysters, such as Gulf Coast or Bluepoint 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. 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. Rate it Print