Jalapeño Lemon Butter
- Dice the butter and allow it to soften to room temperature. Combine the butter with the jalapeño, shallot, minced lemon zest, lemon juice, sea salt, and parsley. Stir together with a fork or pulse in a food processor. Set aside at room temperature.
- Light a smoker and bring the internal temperature up to 300 degrees. Have some wood chips ready.
- Place the shucked oysters on a ¼ sheet tray or a grill-proof pan that has been covered in crumpled aluminum foil. The foil will allow you to keep the oysters upright so the liquid doesn’t spill out as well as allow for easy removal from the grill.
- Top each oyster with a heaping teaspoon of the jalapeno lemon butter. You will have some left over to use for another purpose.
- Place the oysters in the smoker, throw in a large handful of wood chips, and shut the chimney. The oysters need to cook for about 5 minutes; keeping the fresh smoke in the cooker will ensure a robust smoke flavor. The butter should be completely melted and mixed with the oyster liquor.
- Serve immediately with toasted French bread or ciabatta.