New Orleans Barbecue Oysters

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
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



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