Description
Barbecued Oysters with Smoky Uni Butter is a delightful appetizer that combines the briny freshness of grilled oysters with a rich, smoky butter infused with sea urchin roe, garlic, and smoked paprika. This Japanese-American fusion recipe delivers a luxurious seafood experience perfect for summer grilling or special occasions.
Ingredients
Scale
Oysters
- 12 fresh oysters, scrubbed and on the half shell
Smoky Uni Butter
- 4 tablespoons unsalted butter, softened
- 2 tablespoons uni (sea urchin roe)
- 1 teaspoon lemon juice
- ½ teaspoon smoked paprika
- 1 clove garlic, minced
- 1 teaspoon finely chopped chives
- Salt to taste
To Serve
- Lemon wedges
Instructions
- Prepare the uni butter: In a small bowl, mash the softened butter with uni, lemon juice, smoked paprika, garlic, and a pinch of salt until smooth. Fold in the finely chopped chives and set the mixture aside for flavor melding.
- Preheat the grill: Heat your grill to medium-high to ensure it is hot enough for quick cooking and perfect searing of the oysters.
- Grill the oysters: Carefully place the oysters on the half shell directly onto the grill grates. Grill them for 3–5 minutes, or until the edges start to curl and the juices bubble, indicating they are perfectly cooked.
- Apply the smoky uni butter: Spoon about 1 teaspoon of the prepared smoky uni butter onto each hot oyster. Let the butter melt on the grill for about 30 seconds to infuse the oysters with smoky, oceanic flavors.
- Serve immediately: Remove oysters from the grill and serve them hot with lemon wedges on the side for an extra bright citrus finish.
Notes
- Use a grill-safe tray or a bed of coarse salt to stabilize the oysters on the grill and prevent tipping.
- For added umami depth, incorporate a dash of fish sauce or a few drops of soy sauce into the uni butter before grilling.
