Rosie Hawthorne’s recipes: Let us celebrate the oyster

By on January 26, 2015

oyster1It’s the season of the oyster, Crassostrea virginica. Let’s celebrate.

The Hawthornes eat their oysters raw. We eat them steamed. We eat them fried. We eat them grilled. We eat them broiled. We eat them baked. We eat them poached.

We eat them stewed, and souped, and chowdered. We eat them with all sorts of toppings.

One of our favorite preparations is grilled oysters with a buttery, smoky-sweet, cheesy topping. We discovered these in 2010, at an Outer Banks Taste of the Beach event at Lucky 12 Tavern.

Lucky 12 Oysters, by Rosie
2 dozen oysters
1 stick unsalted butter, melted
1 cup finely grated Parmesan cheese
2 TB sugar
2 TB paprika
Combine Parmesan, sugar, and paprika.
Divide melted butter and Parmesan mixture among oysters.

These are best grilled, but when it’s too cold and windy to go out, I make them over my gas cooktop or under the broiler.

grillTo grill:
Heat grill to medium. Place oysters on grill. Pour melted butter on each oyster. Top with a spoonful of Parmesan mixture.

When oyster liquor bubbles and cheese is melted, the oysters are ready.
gasTo use a gas cooktop:
Using heavy duty aluminum foil, cut out a hole for the burner and place in bottom of cooktop to catch drips. Arrange oysters around medium flames, fill with butter, and top with Parmesan mixture.

Cook until the cheese is melted and liquor is bubbling.

broilTo broil:
Place oysters on large baking sheet. Add melted butter and Parmesan mixture. Place about 6-8 inches under a 450° broiler for 3-4 minutes.

Always maintain vigilance whenever you have anything under a broiler.

For more recipes, please visit with Rosie at

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