Ingredients Seafood Shellfish Oysters Grilled Oysters with Spicy Tarragon Butter 5.0 (2,228) 3 Reviews Grilling oysters is a simple way to add a smoky flavor with a sweet, savory sauce of melted spicy butter. By Bobby Flay Bobby Flay Bobby Flay owns and operates Bobby's Burger Palace, Bobby's Burgers, and Amalfi. He debuted on the Food Network in 1994, since starring on Beat Bobby Flay, Boy Meets Grill, Bobby Flay's Barbecue Addiction, and The Flay List. He's known for opening Mesa Grill, which was successful for 22 years in New York City. Food & Wine's Editorial Guidelines Updated on December 2, 2024 Tested by Nicole Hopper Tested by Nicole Hopper Nicole Hopper is a recipe tester and developer based in Birmingham, Alabama. Meet the Food & Wine Test Kitchen Save Rate PRINT Share Close Photo: Chris Simpson / Food Styling by Julian Hensarling / Prop styling by Thom Driver Total Time: 50 mins Servings: 6 Yield: 6 servings Jump to recipe Plump, tender oysters are grilled to perfection in this recipe from Bobby Flay. He adds pats of compound butter made with fresh tarragon and hot sauce to the oysters, which are returned to the grill until the butter melts, for a spicy, smoky, herbal flavor. Look for oysters that have a deeply cupped bottom shell to reduce the risk of spilling the oyster liquor. Frequently Asked Questions What is compound butter? Compound butter, also known as beurre composé in French, is butter that’s been mixed with other ingredients to add new flavors, whether savory or sweet. Fresh or dried herbs, citrus zest, mustard, honey — all these are some ingredients that lend their aromas and essences to the rich sweetness of butter. Compound butters can be melted over grilled meats or roasted vegetables, spread on warm bread, or stirred into exquisite sauces. What is the best way to grill oysters? When grilling oysters, it’s important to keep them as stable as possible to prevent them from sliding over and letting their liquor drain away. Use heat proof tongs to carefully place the oysters flat side up on the grill and to remove them carefully to a platter lined with crumpled foil or rock salt. Let the oysters cool before handling or serving. Notes from the Food & Wine Test Kitchen To reduce the risk of spilling their liquor, look for oysters with a deeper well in the bottom shell. Suggested pairing Pair these herbaceous and spicy oysters with a California Chardonnay that has a touch of oak, like Summer Dreams The Sun Also Rises. Make ahead Spicy tarragon butter can be made ahead and wrapped tightly in plastic wrap. Store in an airtight container in the refrigerator for up to five days or in the freezer for up to three months. Thaw frozen butter in the refrigerator before using. Cook Mode (Keep screen awake) Ingredients 1 cup unsalted butter (8 ounces), softened 3 tablespoons finely chopped fresh tarragon leaves 2 tablespoons hot sauce 1/2 teaspoon kosher salt 1/4 teaspoon black pepper 3 dozen medium to large oysters (such as Gulf Coast or Blue Point), scrubbed Directions Stir together butter, tarragon, hot sauce, salt, and pepper in a small bowl until evenly blended. Transfer tarragon butter to a sheet of plastic wrap, and roll into a 2- x 8-inch log. Refrigerate butter until firm enough to slice, 15 to 30 minutes. Cut into 36 slices. Preheat grill to medium-high (400°F to 450°F). Working in 2 batches, place oysters, flat sides up, on ungreased grates. Grill, covered, until oysters open, 2 to 4 minutes. Using tongs, transfer oysters to a platter, making sure to keep liquor inside shells. Quickly remove and discard top shells with tongs or heatproof gloves; loosen oysters from bottom shells. Top each oyster with a slice of tarragon butter. Return oysters to grill, and cook, uncovered, until butter is melted and oysters are hot, 30 seconds to 1 minute. Repeat with remaining oysters. Serve immediately. Originally appeared: May 2006 Rate It Print