History

Charbroiled oysters were invented in 1993 by Tommy Cvitanovich at Drago's in Metairie as a way to introduce nervous customers to raw-oyster country. The dish spread across New Orleans through the late 1990s and is now standard at every French Quarter oyster bar. The Gulf oyster is briny enough to stand up to the butter-garlic baste; Acme Oyster House started running a Drago's-style version in the 2000s and Felix's matched. Fine-dining rooms (GW Fins, Peche) plate refined versions, but the canonical Quarter form is the dozen in the shell over flame.

Common allergens: Shellfish, Dairy, Gluten

Make it at home

Yield 2Hands-on 20 minTotal 25 minDifficulty Intermediate

Ingredients

  • 12 fresh Gulf oysters, on the half shell
  • 4 oz (115g) unsalted butter, softened
  • 6 garlic cloves, very finely chopped
  • 2 tbsp grated Parmesan
  • 2 tbsp grated Romano
  • 2 tbsp finely chopped parsley
  • 1 tsp smoked paprika
  • 1 lemon, cut into wedges
  • Hot French bread, to serve

Method

  1. Light a charcoal grill or heat a gas grill to high (260C / 500F). The grates must be hot enough to char.
  2. Mash softened butter with the garlic, half the Parmesan, half the Romano, the parsley and the paprika until fully combined.
  3. Set the oysters in the half shell on a tray of rock salt or crumpled foil to keep them level. Spoon a heaped teaspoon of garlic butter onto each.
  4. Transfer the shells directly to the hot grill grate (the rock salt stays in the kitchen).
  5. Grill 5 to 7 minutes until the butter bubbles hard and the edges of the oysters curl. The liquor should foam and the butter should brown around the edges, not just melt.
  6. Lift each shell with tongs to a serving plate, working quickly so the butter does not stop bubbling.
  7. Scatter remaining Parmesan and Romano over the top while still hissing.
  8. Serve with lemon wedges and chunks of hot French bread for mopping the shells.

Tip from the editors. Open a window; the butter smokes when it hits the grate. Hot French bread is not optional; the oyster liquor in each shell is the best of the dish.

Where to eat charbroiled oysters

Charbroiled oysters in New Orleans

Acme Oyster House ★ 4.2

Seafood$$Until Daily kitchen until 22:00

Acme Oyster House in New Orleans is the 1910 Iberville Street oyster bar between Bourbon and Royal, with char-grilled oysters and the shucker counter running.

Try: Char-grilled oysters

Tip: Closing time is 22:00 daily; the back of the room runs faster than the front raw bar after 21:00.

724 Iberville St, New Orleans, LA 70130

Felix's Restaurant and Oyster Bar ★ 4.1

Seafood$$french-quarter

Felix's in New Orleans is the Iberville Street oyster bar opposite Acme, founded 1948, with a long shucker counter, oysters Bienville and a quieter room.

Signature: Oysters Bienville, Char-grilled oysters

Order: Half a dozen char-grilled and half a dozen raw on the half shell.

Tip: Less queue than Acme across the street; the kitchen is open until 23:00 most nights.

739 Iberville St, New Orleans, LA 70130 Book →

GW Fins ★ 4.6

SeafoodChef Tenney Flynn and Michael Nelson$$$$$60 to $90 a la carteBook 1 to 2 weeks ahead

GW Fins in New Orleans is Tenney Flynn's Bienville Street fine-dining seafood room, with a daily menu sourced from the Gulf and the docks of Louisiana.

808 Bienville St, New Orleans, LA 70112 Book →

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