The beauty of Louisiana oysters is their versatility on the plate. These barbecue oysters offer an exciting new take on classic New Orleans flavors.
New Orleans Barbecue Oysters
- 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
- Preheat oven to broil. Line a rimmed baking sheet with rock salt.
- 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.
- 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 loftinoysters.com.