Description
Savor the rich, smoky flavors of barbecued oysters topped with a luscious uni butter. This Japanese-American fusion appetizer combines fresh oysters grilled to perfection with a creamy, aromatic butter made from sea urchin roe, smoked paprika, garlic, and chives, delivering a sophisticated taste experience perfect for seafood lovers.
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
Serving
- Lemon wedges for serving
Instructions
- Prepare Uni Butter: In a small bowl, mash the softened butter together with uni, lemon juice, smoked paprika, minced garlic, and a pinch of salt until the mixture is smooth and well combined. Gently fold in the finely chopped chives and set the uni butter aside.
- Preheat Grill: Heat your grill to medium-high to ensure a steady and hot cooking surface perfect for oysters.
- Grill Oysters: Carefully place the oysters on the half shell directly onto the grill grates. Grill for 3 to 5 minutes, or until the oyster edges begin to curl up and their natural juices start bubbling, signaling they are cooked just right.
- Add Uni Butter: Spoon approximately one teaspoon of the smoky uni butter onto each hot oyster while still on the grill. Allow the butter to melt over the oysters for about 30 seconds, enhancing their flavor with a rich, creamy finish.
- Serve: Remove the oysters from the grill and serve immediately with fresh lemon wedges on the side to add a zesty brightness upon squeezing.
Notes
- To prevent oysters from tipping, use a grill-safe tray or a bed of coarse salt for stabilization on the grill.
- For an added umami boost, mix in a dash of fish sauce or a few drops of soy sauce into the uni butter before grilling.
