½ pound butter, diced and softened to room temperature
3-4 jalapeños, grilled, seeded, and chopped
1 shallot, minced
Zest and juice of 4 lemons
2 teaspoons sea salt
¼ cup parsley
1 dozen oysters, shucked with as much liquid as possible
remaining in the shells and kept very cold
For the jalapeño lemon butter:
For the smoked oysters:
Make the jalapeño lemon butter:
- In a medium bowl or bowl of a food processor, combine butter, jalapeño, shallot, lemon zest and juice, sea salt, and parsley.
- Stir together with a fork or pulse in food processor.
- Set aside at room temperature.
Make the smoked oysters:
- Light a smoker and bring internal temperature to 300 degrees. Have some wood chips ready.
- Place shucked oysters on a 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.)
- Top each oyster with a heaping teaspoon of the jalapeño lemon butter. (This recipe makes more than you’ll use on the oysters.)
- 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 bread.
- From chef Ryan Prewitt of Pêche Seafood Grill in New Orleans, Louisiana