Grilled Rhode Island Oysters with Herb Butter

Introduction

Grilling freshly shucked Rhode Island oysters on the Arteflame grill transforms this coastal classic into a melt-in-your-mouth delicacy. The ultra-hot center grate and perfectly even flat top griddle ensure that every oyster is grilled to smoky, buttery perfection. This method enhances the oysters’ natural brininess while adding a deliciously herbed richness—all without ever burning the delicate shellfish. Fire up your grill, and let’s dive into this unforgettable seaside dish.

Ingredients

• 12 fresh Rhode Island oysters, shucked with shell half intact
• 6 tablespoons unsalted butter, melted
• 1 tablespoon minced fresh parsley
• 1 tablespoon minced fresh chives
• 1 teaspoon minced garlic
• 1 teaspoon lemon zest
• Salt and freshly ground black pepper to taste
• Lemon wedges, for serving

Instructions

Step 1: Fire up the Arteflame Grill

1. Pour a few tablespoons of vegetable oil on three paper napkins.
2. Place the oil-soaked napkins inside the center of your Arteflame grill.
3. Stack firewood over the napkins and carefully light them.
4. Let the grill heat up for 20 minutes until the center grate reaches over 1,000°F and the griddle is hot and evenly heated.

Step 2: Prepare the Herb Butter

1. In a bowl, combine the melted butter with minced garlic, parsley, chives, lemon zest, salt, and pepper.
2. Mix thoroughly and set aside.

Step 3: Place the Oysters on the Grill

1. Arrange the shucked oysters (in their half shells) directly on the Arteflame flat top griddle, closer to the center for higher heat.
2. Add about 1 teaspoon of the herb butter blend into each oyster shell.

Step 4: Grill to Perfection

1. Let oysters sizzle in the butter for about 4–6 minutes, until the edges start to curl and the butter bubbles.
2. Use tongs to gently rotate shells as needed for even cooking.

Step 5: Serve

1. Remove oysters from the grill and transfer to a serving platter.
2. Squeeze fresh lemon over the top and serve immediately with lemon wedges on the side.

Tips

• Keep the oysters stable on the grill by nesting them in a bed of coarse salt on a grill-safe tray if needed.
• You can add a dash of hot sauce or a sprinkle of parmesan just before serving.
• Don't overcook—watch for the oyster edges to just begin curling.
• Use real wood for a cleaner, smoky flavor—avoid charcoal or lighter fluids.
• For easier shucking, place oysters on the grill for 30 seconds to loosen the shell before opening.

Variations

1. Spicy Cajun Oysters: Add a dash of Cajun seasoning and a few slices of jalapeño to each oyster before grilling.
2. Garlic Parmesan Oysters: Substitute chives with grated Parmesan cheese and add more garlic for a robust profile.
3. Miso Butter Oysters: Mix 1 tablespoon white miso paste into the melted butter for an umami kick.
4. Smoked Bacon Oysters: Add a piece of pre-cooked crispy bacon and use smoked paprika in the butter mix.
5. Lemon Dill Oysters: Swap parsley for fresh dill and add extra lemon juice for citrusy brightness.

Conclusion

This grilled Rhode Island oyster recipe is the ultimate way to bring fresh seafood flavors to your backyard cookout. Using the Arteflame grill enhances the taste, texture, and experience—with minimal cleanup and a truly gourmet result.

Best pairings

• Dry white wine or sparkling wine
• Light, citrusy craft beer
• Garlic herb bread grilled on the Arteflame griddle
• Grilled corn with butter and lime
• Arugula salad with lemon vinaigrette