Top Chef alum Chef Jamie Lynch’s Charcoal Roasted Oysters are a fresh spin on backyard grilling sure to turn heads and delight taste buds this season. Featured on Charleston, South Carolina’s, Tempest menu, this recipe can turn guests into oyster fans on the first bite, and home chef into summertime grilling heroes.
Tempest Charcoal Roasted Oysters
Makes 2 dozen
Courtesy of: Chef Jamie Lynch
Ingredients
- 2 dozen oysters, shucked
- 1 box rock salt
- 1 lemon, halved
- 1lb Green Garlic Butter, softened (Recipe Follows)
Instructions
- Get a charcoal fire started on your grill. Charcoal should be evenly spread out and heated until the coals are bright red.
- Evenly spread rock salt on a baking sheet, covering the sheet.
- Place shucked oysters on rock salt, facing up. Be careful not to spill the brine from the oyster.
- Drop a half teaspoon of the Green Garlic Butter on top of each oyster, and place the baking sheet carefully on the grates of the charcoal grill.
- Place lemon halves with the cut side down on the grill grates.
- Cover with grill lid and let cook for six minutes.
- Remove the lemons and the oysters from the grill, and arrange on a platter of your choice. Garnish with a squeeze of charcoal lemons.
Notes
Kitchen Tips from Chef Jamie Lynch
* A charcoal grill is the preferred method of cooking, however a gas grill can also be
used.
* Use a kitchen towel to hold your oyster while shucking. This will prevent any potential knife slip from cutting your hand.
* Chef Jamie’s preferred grill is a Mibrasa for its efficacy in containing heat and smoke, imparting those full-flavor charcoal notes to this dish.
* A charcoal grill is the preferred method of cooking, however a gas grill can also be
used.
* Use a kitchen towel to hold your oyster while shucking. This will prevent any potential knife slip from cutting your hand.
* Chef Jamie’s preferred grill is a Mibrasa for its efficacy in containing heat and smoke, imparting those full-flavor charcoal notes to this dish.
Green Garlic Butter
Makes 1lb
Ingredients
- 1lb unsalted butter, softened
- ½ bunch of parsley, leaves only
- 2 cloves of fresh garlic, finely minced
- 1 cup packed baby spinach leaves
- 1 tbs kosher salt
Instructions
- Bring a pot of salted water to a boil. Blanch spinach and parsley leaves for 30 seconds.
- After 30 seconds, remove from heat and shock the leaves in an ice water bath to prevent overcooking and maintain their bright green color.
- Purée the blanched greens in a blender with a ½ tablespoon of ice water
- Using an electric mixer, fitted with a paddle, combine all ingredients and whip until smooth.
Heading to Charleston, South Carolina, for the summer? Make sure you stop by Tempest for Americana-inspired dishes and curated specials from Chef Jamie Lynch! Tempest was voted 2020 Best New Restaurant by USA Today’s 10Best, and continues to impress both locals and visitors alike with its versatile menu and charming atmosphere.
