New Orleans Barbecue Oysters
Makes 12
  • 2 cups rock salt
  • 3 tablespoons unsalted butter, divided
  • 1 clove garlic, minced
  • Juice of 1 lemon
  • 3 tablespoons Worcestershire sauce
  • 1 tablespoon hot sauce
  • 2 teaspoons Creole seasoning
  • 1 teaspoon ground black pepper
  • ½ teaspoon kosher salt
  • 1 cup amber beer
  • 12 fresh oysters on the half shell
  • Garnish: roughly chopped fresh rosemary
  1. Preheat oven to broil. Line a rimmed baking sheet with rock salt.
  2. In a small saucepan, melt 1 tablespoon butter over medium-high heat. Add garlic; cook until lightly browned, about 2 minutes. Add lemon juice, Worcestershire, hot sauce, Creole seasoning, pepper, and salt; cook for 2 minutes. Add beer; cook until reduced by half, 15 to 20 minutes. Add remaining 2 tablespoons butter, stirring until combined.
  3. Arrange oysters on prepared pan. Divide sauce among oysters. Bake until edges of oysters are curled, 5 to 10 minutes. Garnish with rosemary, if desired.
Note: We used Loftin Oysters ceramic oyster shells, available at
Recipe by Louisiana Cookin at