Fire Roasted Low-County Oysters with Tarragon and Red Hot Sauce Butter (Bobby Flay) |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Ingredients:
1 stick unsalted butter, slightly softened |
1 1/2 tablespoons chopped fresh tarragon leaves |
1 heaping tablespoon hot sauce, or more if you like your food really spicy (recommended: frank's) |
1/4 teaspoon kosher salt |
1/4 teaspoon freshly ground black pepper |
18 oysters, shucked carefully over a bowl, catching the oyster liquor and putting back into the shell with the oyster |
hot sauce (recommended: frank's red hot) |
tarragon leaves, for garnish |
Directions:
1. Cook's Note: Paula Dean's brother, Bubba, does a version of this at his restaurant. I loved the idea and changed it slightly to make it my own. Hot sauce is a staple on the tables in just about every restaurant in Savannah. I prefer preparing the oysters on a charcoal grill because of the smoky flavor it will give the oysters but you can use a gas grill or indoor grill pan too.
2. Bobby prefers preparing the oysters on a charcoal grill because of the smoky flavor it will give the oysters but you can use a gas grill or indoor grill pan too.
3. Butter:
4. Combine all the ingredients in a food processor and process until smooth, or add them to a bowl and stir to combine. Cover and refrigerate for 30 minutes.
5. Oysters:
6. Heat a grill to high. Put the oysters in a single layer on the grates of the grill and cook until the liquor begins to simmer. Immediately top each oyster with a heaping teaspoon of the tarragon butter and a few extra dashes of hot sauce, if desired. Garnish with tarragon leaves and serve.
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