Go Back
–+ servings
Garlic herb Parmesan oysters grilling on a black grate with melted cheese and herbs, lemon wedge visible

Garlic Herb Parmesan Grilled Oysters

Grilled oysters on the half shell topped with a garlic herb butter loaded with parsley, chives, thyme, and lemon paste, then finished with melted parmesan and a squeeze of charred lemon. 8 minutes on a 400°F grill.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 8 minutes
Total Time 28 minutes
Servings: 12 oysters
Course: Appetizer, Side Dish
Cuisine: American, Seafood
Ingredients Equipment Method Notes

Ingredients
  

The Oysters
  • 12 fresh oysters tightly closed shells
  • seafood seasoning your favorite, to taste
Garlic Herb Butter
  • 1 stick unsalted butter melted
  • 5 cloves garlic minced
  • 1 tbsp fresh parsley chopped
  • 1 tbsp fresh chives chopped
  • 1 tsp fresh thyme
  • 2 tsp lemon paste
  • 1/2 tsp salt
  • 1/2 tsp black pepper
Finishing
  • 1/2 cup parmesan cheese freshly grated
  • lemon wedges charred on grill before serving

Equipment

  • Charcoal or Gas Grill
  • Oyster Shucking Knife
  • Cut-Resistant Glove or Folded Kitchen Towel
  • Small Mixing Bowl
  • Sheet Pan or Tray
  • Microplane or Box Grater

Method
 

Prep and Shuck
  1. Preheat the grill to around 400°F. Using an oyster shucking knife and a folded kitchen towel to protect your hand, shuck and fully open all 12 oysters. Leave the oysters on the half shell with their natural brine intact.
Build the Butter and Top the Oysters
  1. In a small bowl, combine the melted butter, minced garlic, chopped parsley, chopped chives, fresh thyme, lemon paste, salt, and black pepper. Stir until evenly distributed.
  2. Spoon a generous amount of the garlic herb butter onto each oyster, making sure the herbs land on the meat. Season each oyster lightly with your favorite seafood seasoning.
Grill and Finish
  1. Place the oysters directly onto the hot grill grates, cup side down so the brine and butter stay in the shells. Cook for about 6 minutes uncovered without disturbing them.
  2. Top each oyster with about 1 teaspoon of freshly grated parmesan cheese. Close the grill lid and cook another 1 to 2 minutes until the cheese is melted and bubbling.
  3. Remove the oysters from the grill and finish with juice from charred lemon wedges (grill the lemon wedges cut-side down for 4-6 minutes before the oysters go on). Serve immediately while hot and bubbly.

Notes

Open All Before Lighting: Shuck all 12 oysters first before firing the grill. Once the grill is hot, you don't have time to slowly shuck while shells overcook. Have everything ready to go on the grill at once.
Lemon Paste Beats Lemon Juice: Lemon paste (made from zest and oil) adds concentrated citrus without introducing water. Fresh lemon juice thins the butter and can cause the emulsion to break on the grill, leaving you with greasy oysters.
Char the Lemons First: Add lemon wedges cut-side down to the grill 5 minutes before the oysters go on. Charring caramelizes the natural sugars and tames the harsh acid, giving you a smokier, sweeter citrus finish than raw lemon.
Cup Side Down for Stability: Place each oyster with the deeper cup side down on the grill so the brine and butter pool inside the shell. This protects the butter and keeps the oyster basting itself during the cook.

Tried this recipe?

Let us know how it was!