FIRE ROASTED LOW-COUNTY OYSTERS WITH TARRAGON AND RED HOT SAUCE BUTTER

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

Provided by Bobby Flay

Time 55m

Yield 6 servings

Number Of Ingredients 8

Previous Next

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
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

Steps:

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.
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.