This flavor-packed seafood dish is an homage to New Orleans. Leon's is a classic oyster restaurant and the char-grilled oyster platter is a classic from New Orleans culinary history. Leon's version is delicious, but made simply and with care. The butter can also be made ahead of time in bulk and stored in the fridge or freezer. It's also great on fish and steak!
Technique tip: You can buy pre-shucked oysters, but if you decide to buy your own be sure get a high quality shucking knife, plus plenty of ice in a bucket or large bowl to keep each oyster fresh as you shuck.
Special equipment: RobotCoupe or food processor.
- 1 pound butter, softened
- 2¾ tablespoons Worcestershire sauce
- 2 tablespoons lemon juice
- 1/2 ounce fresh parsley
- 1½ ounces fresh garlic
- 1/2 ounce ground black pepper
- 25 large raw oysters, shucked
- Process garlic in a RobotCoupe until minced. Add in all other ingredients (except butter) and process until smooth. Fold the mixture into softened butter and mix with a whisk until smooth.
- Roll compound butter into logs and store in cooler. (This can be stored in the freezer for up to one month. It's also great on steak.)
- Shuck 25 large raw oysters (we use Virginia Wilds at Leon’s) or remove pre-shucked oysters from the bag.
- Add one teaspoon Compound butter to the center of each raw oyster.
- Grill for 1 minute or until butter is just melted.
- Serve on a bed of rock salt with a lemon wedge and toasted brioche.