18 minutes
A delightful appetizer featuring fresh oysters grilled with a rich, aromatic lemon-dill butter.
Unsalted Butter, at room temperature
0 oz
Garlic, minced
teaspoons
Dill, minced
teaspoons
Lemon Zest, grated
teaspoons
Lemon Juice, freshly squeezed
tablespoons
to taste
to taste
Large Fresh Oysters, shucked and on the half shell
each
to taste
1. Preheat Grill
Preheat your grill. Whether you’re using charcoal or gas, make sure your grill is hot and ready. A full layer of hot coals is essential if you’re using charcoal—this will ensure you get the right amount of heat for grilling the oysters perfectly.
2. Prepare Butter Mixture
In a medium bowl, combine the room temperature butter with the minced garlic, fresh dill, grated lemon zest, and freshly squeezed lemon juice. Season this mixture with a pinch of kosher salt and a few cracks of freshly ground black pepper. Using an electric mixer fitted with a paddle attachment, beat everything together on medium speed until just combined. This step is crucial because the flavors need to meld into the butter, creating a rich and aromatic blend that will enhance the oysters.
3. Prepare Oysters
Place your shucked oysters on a sheet pan. Add a level teaspoon of the herbed butter to each oyster, ensuring you distribute it evenly. You want each oyster to have just enough butter to enhance its natural briny flavor without overwhelming it.
4. Grill Oysters
To keep the oysters stable on the grill, crumple some aluminum foil and place it on the grill grates. This will help the oysters stay level, preventing the precious butter from spilling out. Once the grill is prepped, carefully transfer the oysters onto the foil. Ensure the shells are level so the butter melts evenly and simmers gently. Cover the grill with the lid, keeping the vents open, and let the oysters cook for 2-3 minutes. You'll know they’re done when the butter starts to simmer.
5. Serve Oysters
Transfer the grilled oysters to a serving platter and sprinkle them with a touch of sea salt or fleur de sel. Serve them hot, and enjoy the perfect blend of briny oysters with the fresh, zesty, and aromatic flavors of lemon and dill.
The freshness of your oysters is paramount. Look for oysters that are tightly closed and feel heavy in the hand, which indicates they're full of their natural liquor. If you can, get them shucked at the market, but if you're shucking them yourself, keep them on ice until the moment you're ready to grill.
Grill the oysters just until their edges start to curl, and they're heated through. This usually takes about 2-4 minutes. Overcooking will make them tough and rubbery.
The lemon-dill butter is the flavor star, so take the time to properly mix softened butter with finely grated lemon zest, freshly squeezed lemon juice, chopped fresh dill, minced garlic, and a pinch of salt. Use fresh ingredients for a vibrant taste, and let the butter sit for a while to allow the flavors to meld.
Place a dollop of the compound butter on the oysters in the last minute of grilling. You want the butter to melt and mingle with the oyster liquor but not to grill so long that it all evaporates.
Make sure your grill is hot before you start cooking. A high temperature is crucial for quickly cooking the oysters and giving them a nice, smoky char without overcooking the delicate flesh.
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