Instructions
- Make compound butter: In a small bowl, combine softened butter with Creole seasoning, parsley, lemon zest, and garlic. Mash with a fork into a thick paste. Set aside.
- Clean oysters: Scrub shells under cold running water with a stiff brush to remove grit.
- Shuck oysters: Wearing oyster gloves, rest each oyster cup-side down on a folded towel. Insert an oyster knife into the hinge and twist to pop the shell. Slide the knife along the top shell to free the meat from the flat side; discard the flat shell. Leave the oyster in the cupped bottom shell, retaining as much liquor as possible. Do not fully loosen the meat from the cup.
- Arrange on a foil-lined sheet: Nestle the shucked oysters on a baking sheet so they sit upright.
- Grill: Place oysters on the hottest part of a very hot grill (charcoal or gas, 500°F+). Close the lid and cook 5–7 minutes until the liquor begins to bubble around the edges.
- Add butter and cheese: Divide the compound butter among the oysters, filling each shell. Close lid and grill 3–4 minutes until butter is melted and bubbling. Sprinkle with Pecorino Romano and grill 2–3 more minutes until the cheese is melted and lightly crusted. For extra browning, finish under the broiler 1–2 minutes.
- Serve: Transfer to a platter lined with rock salt to stabilize the shells. Serve immediately with crusty French bread.