Louisiana Grilled Oyster Rockefeller on Arteflame

Introduction

Louisiana Grilled Oyster Rockefeller is a smoky, buttery, and flavorful take on the classic Rockefeller-style oysters. By grilling the oysters in the shell on the Arteflame, the intense heat and natural wood smoke infuse them with a rich depth of flavor that you just can’t achieve in an oven. The sizzling butter sauce, combined with fresh spinach and cheese, makes for a decadently delicious dish that’s perfect for gatherings. Let’s fire up the Arteflame and get grilling!

Ingredients

• 12 fresh oysters, shucked, shells reserved
• 4 tbsp unsalted butter, melted
• 2 cloves garlic, minced
• 1 cup fresh spinach, finely chopped
• 1/4 cup grated Parmesan cheese
• 1/4 cup breadcrumbs
• 1 tbsp lemon juice
• 1/2 tsp Worcestershire sauce
• 1/2 tsp hot sauce
• Salt and black pepper to taste
• 1/4 cup chopped parsley
• 1/4 cup crumbled bacon (optional)
• Rock salt (to stabilize shells on grill)

Instructions

Step 1: Fire up the Arteflame grill

1. Pour some vegetable oil on three paper napkins and place them in the center of the Arteflame grill.
2. Stack dry firewood over the oil-soaked napkins.
3. Light the napkins and allow the fire to build.
4. Wait about 20 minutes until the cooktop is fully heated and evenly distributed hot zones are established.

Step 2: Prepare the topping

1. In a bowl, mix the melted butter, minced garlic, chopped spinach, Parmesan cheese, breadcrumbs, lemon juice, Worcestershire sauce, hot sauce, salt, and black pepper.
2. Stir until well combined.

Step 3: Prepare oysters

1. Place a small mound of rock salt on the outer edges of the Arteflame cooktop.
2. Nestle the oyster shells into the salt to keep them stable.

Step 4: Grill oysters

1. Spoon the spinach and butter mixture evenly over the oysters.
2. Top each oyster with additional grated Parmesan cheese and crumbled bacon if using.
3. Place the oysters on the outer zone of the cooktop where the heat is moderate.
4. Cover with a metal bowl to trap heat if needed.
5. Grill for about 5-7 minutes until the cheese is melted and the oysters are sizzling.

Step 5: Serve

1. Carefully remove the oysters from the grill using tongs.
2. Garnish with fresh chopped parsley.
3. Serve hot with lemon wedges.

Tips

• Use large oysters for easier handling and better presentation.
• Pre-shuck the oysters carefully, keeping their liquor intact for extra flavor.
• Don’t overcook—the oysters should be just firm and juicy.
• For extra smokiness, close the grill lid briefly by using a large metal bowl to trap smoke.

Variations

1. Spicy Cajun Rockefeller: Add a teaspoon of Cajun seasoning and extra hot sauce for a fiery kick.
2. Cheesy Three-Cheese Oysters: Use a blend of Parmesan, Gouda, and Cheddar for a rich, cheesy twist.
3. Creole Butter Oysters: Mix in finely chopped shallots, Creole seasoning, and a splash of brandy into the butter sauce.
4. Seafood-Stuffed Oysters: Add finely chopped shrimp or crab meat into the topping mix for extra seafood goodness.
5. Herby Garlic Oysters: Add fresh chopped thyme and rosemary for an aromatic herb-infused version.

Best pairings

• Chilled Champagne or crisp Sauvignon Blanc
• Crusty French bread for soaking up the sauce
• Grilled asparagus or charred Brussels sprouts

Conclusion

Louisiana Grilled Oyster Rockefeller on the Arteflame grill is an incredible way to bring bold, smoky flavors to this beloved dish. The combination of buttery spinach, cheese, and grilled oysters creates a mouthwatering experience unlike any other. Fire up the Arteflame and create this showstopping dish at your next gathering!