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Grilled Oysters

These chargrilled gulf oysters are a phenomenal experience and are second to none. Rich by nature these are basted with a roasted garlic butter and topped with fresh grated Parmesan cheese then cooked on an open flame until the cheese is bubbly and golden!!
  • 4 sticks butter softened
  • 3 containers peeled garlic
  • Olive oil to coat
  • 4ish blocks of Parmesan cheese
  • 8 lemons
  • Salt and pepper
  • 1 sack oysters
  1. Place peeled garlic in a shallow dish and cover with olive oil. Bake at 300 until fragrant and browned, about 2 hours.
  2. Remove garlic from oil and place in a food processor. Add juice from 2 lemons and liberal salt and pepper. Blend well. Add softened butter and blend until smooth.
  3. Grate Parmesan cheese.
  4. Shuck oysters and place on the flattest sitting half. Add a dollop of butter to each with a nice pinch of Parmesan.
  5. Grill on high heat until juice starts to boil and cheese browns.
  6. Grill lemon halves for garnish.
  7. Serve immediately!!!!
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  • Justin Boudreaux

    Thank you, Kevin! So glad y’all enjoyed!

    Dave, for this I used an entire quart-sized container of the peeled garlic I bought in the produce section of the grocery store.

  • Dave

    When you say “containers of peeled garlic” Do you mean Cloves (the individual pieces that come out of a bulb)?

  • Kevin Barbagallo

    Freqin delicious!!! People who didn’t eat or " like " oysters ate them. Good thing I made a lot.

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