CHARBROILED OYSTERS
MAKES 12
This simple and savory dish has grown into a sought-after Louisiana staple but was created not so long ago by Drago’s Seafood Restaurant in 1993.
¼ cup unsalted butter, cubed
2 tablespoons minced garlic
1 tablespoon hot sauce
1 teaspoon smoked paprika
1 teaspoon Creole seasoning
1 teaspoon lemon zest
Food-grade rock salt
12 fresh oysters on half shell
Crusty French bread and lemon wedges, to serve
Garnish: fresh parsley
1. In a small saucepan, melt butter over medium heat. Cook, stirring occasionally, until golden brown and toasted, 3 to 5 minutes. Remove from heat, and stir in garlic, hot sauce, paprika, Creole seasoning, and lemon zest.
2. Position oven rack in center of oven. Preheat oven to broil.
Fill a 12-inch cast-iron skillet halfway with rock salt. Arrange
