There’s nothing quite as luxurious yet approachable as Grilled Oysters with Tarragon Butter. This dish marries the smoky brine of ocean-fresh oysters with a silky, herbaceous butter that’s kissed with lemon and garlicky warmth. The result? Each bite is a buttery burst of flavor that hits all the right notes for anyone who loves sharing impressive appetizers straight from the grill. Whether you’re hosting a backyard cookout or treating yourself to a weekend indulgence, this crowd-pleaser guarantees you’ll turn a handful of simple ingredients into a show-stopping seafood experience.
Ingredients You’ll Need
You won’t believe how a handful of straightforward ingredients can come together for such a memorable bite. Every addition here is carefully chosen to highlight the clean umami of the oysters and add a splash of color, zing, and richness.
- Fresh Oysters (12, shucked and on the half shell): Choose the freshest oysters you can find—plump and juicy for the best result. Ask your fishmonger to shuck them if you’re not confident doing it at home.
- Unsalted Butter (4 tablespoons, softened): Butter acts as the luscious carrier for all the flavors, melting into the oysters as they grill.
- Fresh Tarragon (1 tablespoon, finely chopped): Tarragon adds subtle anise notes that feel fancy without overwhelming the delicate oyster.
- Garlic (1 teaspoon, minced): A little goes a long way to infuse the butter with savory warmth.
- Lemon Zest (1 teaspoon): Brightens the sauce with citrusy aroma and a touch of color.
- Lemon Juice (1 tablespoon): Lifts the richness and ties the flavors together with a fresh tang.
- Shallots (1 teaspoon, minced): Brings mild sweetness and depth to the butter.
- Salt (pinch): Essential for balancing flavors—don’t skip it!
- Black Pepper (pinch): Adds just a hint of subtle heat to round out the flavor profile.
- Lemon Wedges (for serving): Perfect for squeezing over, giving the final dish a customized spike of acidity.
How to Make Grilled Oysters with Tarragon Butter
Step 1: Make the Tarragon Butter
Start by grabbing a small mixing bowl and combining your softened butter with the tarragon, garlic, lemon zest, lemon juice, shallots, salt, and black pepper. Use a fork to mash and mix everything together until the mixture is smooth, flecked with vivid green herbs, and thoroughly fragrant. This compound butter can be made a little ahead—just keep it at room temperature so it’s easy to spoon onto the oysters later.
Step 2: Preheat the Grill
Fire up your grill to medium-high heat. If you’re using a charcoal grill, let the coals get ashy. A gas grill should be preheated with the lid closed for at least 10 minutes. The steady, direct heat is what creates that beautiful bubbling effect in the butter and gives the oysters their subtle smokiness.
Step 3: Prep and Place the Oysters
Carefully arrange the shucked oysters, still on their half shells, directly onto the grill grates. If they wobble, rest them on a bed of crumpled foil to keep them level—this helps you hold onto all that precious oyster liquor and melted butter! Spoon about a teaspoon of the prepared tarragon butter over each oyster, making sure to get a little of everything on every shell.
Step 4: Grill the Oysters
Close the lid and let the oysters grill for around 5 to 7 minutes. Watch closely: you want the butter to be sizzling and the oysters to look plump and just cooked through. Overcooking can make oysters tough, so err on the side of caution if you’re uncertain. The aroma is your best indicator—the scent of melting butter and grilled shellfish is pure magic.
Step 5: Serve Immediately
Using tongs or a sturdy spatula, carefully transfer the hot oysters to a serving platter. They’ll be bubbling and irresistibly fragrant. Serve straight away with extra lemon wedges on the side. If you’re like me, you’ll want some crusty bread nearby to mop up every last drop of the tarragon butter!
How to Serve Grilled Oysters with Tarragon Butter
Garnishes
A simple sprinkle of freshly chopped tarragon or flat-leaf parsley over the finished oysters enhances their color and aroma. Try a light scatter of flaky sea salt for extra crunch, or add thinly sliced chives for a soft oniony note. Don’t forget the lemon wedges—some guests love the extra zing!
Side Dishes
Crusty French bread is a must to catch the pools of tarragon butter left in each shell. For a more substantial appetizer spread, think classic: grilled corn on the cob, a crisp green salad, or even a chilled cucumber soup make a refreshing pairing. The clean, briny snap of these Grilled Oysters with Tarragon Butter contrasts beautifully with chilled white wine or a light, citrusy beer.
Creative Ways to Present
For a standout look, serve the oysters atop a bed of seaweed or coarse rock salt on a large platter—this anchors the shells and adds ocean vibes. If it’s a celebratory occasion, nestle edible flowers or tiny lemon-tarragon sprigs between the shells. Mini cast iron pans or personal slate boards can make the experience even more memorable and interactive.
Make Ahead and Storage
Storing Leftovers
If you find yourself with a few leftover Grilled Oysters with Tarragon Butter (lucky you!), transfer them to a tightly sealed container and refrigerate promptly. They’re best enjoyed within a day for optimal freshness and texture.
Freezing
While raw oysters freeze well, grilled oysters with their buttery topping don’t tend to have the same luscious texture after thawing. If you must, freeze the herbed butter separately, but for the oysters, plan on savoring them fresh whenever possible.
Reheating
To gently reheat leftover oysters, arrange them on a baking tray and warm in a 300°F (150°C) oven for just a few minutes. Avoid microwaving, which can make oysters chewy. Drizzling on a bit of extra fresh tarragon butter before reheating helps them stay moist and flavorful.
FAQs
Can I use another herb if I don’t have tarragon?
Absolutely! Fresh parsley or chives work as a milder alternative. Even a touch of basil or dill adds a new twist, but if you want to keep the romantic flavor of Grilled Oysters with Tarragon Butter, tarragon is worth seeking out.
Do I have to shuck my own oysters?
You can ask your fishmonger to shuck them for you. If you want to try it yourself, use a good oyster knife and wrap your hand in a kitchen towel for safety. With practice, shucking becomes less intimidating and a little ritual of its own.
Can I bake these instead of grilling?
Yes! Preheat your oven to 450°F (230°C) and arrange the oysters on a baking sheet. Top with tarragon butter and bake for 7–8 minutes, or until bubbling. You’ll miss a touch of grill smoke, but the flavor of Grilled Oysters with Tarragon Butter still shines.
What type Appetizer
Larger oysters like Pacifics, Gulf, or Blue Points work especially well—they’re meaty and less likely to dry out. Always look for ones that are heavy for their size and tightly closed before shucking.
Is it okay to prep the tarragon butter in advance?
Definitely! Make the tarragon butter up to three days ahead and refrigerate. Let it come back to room temperature so it’s soft and spreadable before grilling. You might find yourself making extra just to slather on bread or vegetables!
Final Thoughts
I hope you’re as excited as I am to grill, savor, and share these Grilled Oysters with Tarragon Butter. Nothing beats the fun and flavor of gathering around the grill for a bite that somehow feels both fancy and totally relaxed. Give it a try soon—you might just find yourself hooked!
Print
Grilled Oysters with Tarragon Butter Recipe
- Total Time: 17 minutes
- Yield: 4 servings (3 oysters each)
- Diet: Non-Vegetarian
Description
Enjoy the taste of the sea with these Grilled Oysters topped with flavorful Tarragon Butter. Perfect for a summer seafood barbecue or elegant appetizer.
Ingredients
Fresh Oysters:
12 fresh oysters, shucked and on the half shell
Tarragon Butter:
4 tablespoons unsalted butter (softened)
1 tablespoon fresh tarragon (finely chopped)
1 teaspoon garlic (minced)
1 teaspoon lemon zest
1 tablespoon fresh lemon juice
1 teaspoon shallots (minced)
Pinch of salt
Pinch of black pepper
For Serving:
Lemon wedges
Instructions
- Preheat the Grill:
- Prepare Tarragon Butter:
- Grill the Oysters:
- Serve:
Preheat a grill to medium-high heat.
In a small bowl, mix softened butter with tarragon, garlic, lemon zest, lemon juice, shallots, salt, and pepper until well combined.
Place shucked oysters on the grill, spoon tarragon butter onto each oyster. Grill with the lid closed for 5–7 minutes until hot and butter is bubbling.
Remove from the grill and serve immediately with lemon wedges.
Notes
- If fresh tarragon isn’t available, you can substitute with a smaller amount of dried tarragon or fresh parsley for a milder flavor.
- Serve with crusty bread to soak up the flavorful butter.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Category: Appetizer
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 3 oysters
- Calories: 180
- Sugar: 0g
- Sodium: 310mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 55mg
