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QUARTER DECK GRILLED OYSTERS

Plump ~ Succulent ~ BrinyDallop of Garlic Butter ~ Mist of Lemon ~ Blanketed in Melted Parmesan
Is there much I can say after that? Well, there is. They’re easy to do. Take no time. And, obviously based on the description, it is delicious!
Keith and I have ventured to Hilton Head Island several times and one of our favorite spots is the Quarterdeck Restaurant in Harbor Town. I love their Charcoal-Roasted Local Oysters. They have a 700 degrees oven they blast these puppies in.
I don’t have an oven that gets to that temperature, but my gas grill can really kick up the heat if I get all three burners on high. Based on the description they have on their menu, I came up with my own grilled oysters that give them homage to the restaurant.
I love oysters on the half shell, and this gives you the nuisances of that cool briny oyster with the toasty notes of parmesan and the zip of lemon, bringing it together in perfect harmony. It is cooked very fast to maintain the raw oyster’s integrity. The lemon juice blends with salty liquor and the gooey cheese. The grilled bread is far more interesting than a saltine cracker on the side.
I know I said it was easy, but I do know that shucking oysters is not that easy for me. Once you get the knack, which I am sure many oyster lovers have accomplished, it’s not a big deal. For the rest of us, I know of a great little store called Toski Sands that would be happy to shuck them for you if you give them a little heads-up.
Enjoy!
Course Appetizer
Keyword oysters, parmesean

Ingredients

  • 12 East Coast Oysters on the half shell
  • 8 tablespoons Kerrygold Unsalted Butter or other high-quality butter, one stick
  • 1 teaspoon Garlic minced (1-2 cloves)
  • 1 tablespoons Fresh Lemon Juice approx. ¼ lemon
  • 1 pinch Salt
  • 2 tablespoon Fresh Parsley chopped
  • ¾ cup Parmesan Cheese shredded
  • 4 slices Breadworks Sourdough Loaf ½ inch thick
  • 2 tablespoons Butter melted
  • Coarse Sea Salt & Fresh Ground Pepper

Instructions

  • Melt the butter and garlic in a small saucepan. Add lemon juice and a pinch of salt. Let butter simmer for 15 minutes. This will help the garlic flavor infuse into the butter. Set to the side to cool down.
  • Melt 2 tablespoons of butter in the microwave. Slice four ½ inch slices of Breadworks Sourdough Loaf.
  • Brush both sides of the slices with the microwaved butter and sprinkle with coarse sea salt and fresh ground pepper.
  • Preheat the grill to 550+ degrees.
  • Place your oysters on crumbled foil. On a large cutting board, place your oysters, garlic lemon butter, fresh parsley, parmesan cheese and buttered bread. Take the cutting board out to your heated grill.
  • Top each oyster with ½ tablespoon or so of the garlic lemon butter, fresh parsley, 1 tablespoon shredded parmesan and a second sprinkling of parsley. It’s Ok if oyster liquor and butter drip down onto the foil.
  • Carefully place your oysters on the foil tray on to the grill. It’s very hot so be sure to use a large grill spatula and oven mitts.
  • Close the lid and cook for 3 minutes. Gently remove the oysters on foil back to your cutting board. If butter drips, it will flame. Be careful!
  • Leaving the lid open. Place the buttered bread slices on the grill. Grill for 1 ½ minutes per side.
  • Place the oysters and bread on a large platter. Drizzle them with juices left in the foil. Sprinkle with additional parsley.
  • Serve!