There are many people out there who claim to be oyster lovers yet have eaten them only raw. It’s true that slurping down an oyster on the half shell is a great culinary experience, but to call yourself a true oyster aficionado you need to open yourself up to the glories of the cooked oyster. The meat is tender and even buttery, its fresh taste of the sea concentrated by the oven’s heat. A rich butter seasoned with the soft licoricelike flavor of tarragon and the sharp bite of black pepper melts over the cooked oyster, joining the oyster’s juices in the shell. Serving the oyster shells on a bed of salt is both an attractive and a handy presentation; the salt keeps the shells upright and keeps them from sliding around the platter.

　　

Ingredients

Serves 4

　　8 tablespoons (1 stick) unsalted butter, softened

　　3 tablespoons fresh tarragon, chopped, plus whole leaves for garnish

　　1/2 teaspoon coarsely ground black pepper

　　Kosher salt

　　1 1/4 cups Bar Americain Barbecue Sauce (page 236) or store-bought barbecue sauce

　　1 tablespoon ground cascabel chile or 1 teaspoon cayenne

　　20 oysters, scrubbed

　　

Step 1

Combine the butter and chopped tarragon in a food processor and process until smooth. Add the black pepper and 1 teaspoon salt and pulse a few times to combine. Scrape the mixture into a bowl.

　　

Step 2

Preheat a grill or the broiler to high or heat a grill pan over high heat. Spread 1 cup kosher salt over the bottom of a large platter.

　　

Step 3

Combine the barbecue sauce and chile powder in a small saucepan and bring to a simmer over low heat. Keep warm.

　　

Step 4

Carefully shuck the oysters over a bowl, reserving all of the oyster liquor. Return each oyster to its bottom shell; discard the top shells. Add some of the oyster liquor back to the oysters in the shell. Top each oyster with about a teaspoon of the butter.

　　

Step 5

Carefully place the oysters in the half shell on the grates of the grill or on the grill pan. Cook until the sauce starts to bubble and the oysters are just cooked through, about 2 minutes. (Alternatively, you can place them on a baking sheet and heat under a preheated broiler for about 2 minutes.)

　　

Step 6

Remove the oysters from the grill using tongs, place on top of the salt on the platter, and top each with a small spoonful of the barbecue sauce. Garnish with tarragon leaves and serve immediately.

　　Reprinted with permission from Bobby Flay's Bar Americain Cookbook by Bobby Flay with Stephanie Banyas and Sally Jackson, (C) 2011 Clarkson PotterBOBBY FLAY, a New York Times bestselling author, is the chef-owner of six fine dining restaurants, including Mesa Grill, Bar Americain, and Bobby Flay Steak, and an expanding roster of Bobby's Burger Palaces. He is the host of numerous popular cooking shows on Food Network, from the Emmy-winning Boy Meets Grill and Grill It! with Bobby Flay, to the Iron Chef America series, Throwdown! with Bobby Flay, and Food Network Star. Brunch @ Bobby's debuted on the Cooking Channel in fall 2010 and America's Next Great Restaurant debuted in March 2011 on NBC. This is his eleventh book. His website is BobbyFlay.com.