By Rosie Hawthorne on January 26, 2015
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.
When oyster liquor bubbles and cheese is melted, the oysters are ready.
To 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.
Always maintain vigilance whenever you have anything under a broiler.
For more recipes, please visit with Rosie at KitchensAreMonkeyBusiness.com.