The Garlic Issue
2 dozen large oysters
12 ounces (3 sticks) unsalted butter
2 tablespoons fresh garlic, finely minced or pressed
1 teaspoon lemon pepper seasoning
1/2 teaspoon dried oregano
Dash Cajun Power Garlic Sauce
Pinch Rouses Seafood Seasoning
3 fresh lemons
1 ounce finely grated Romano cheese
1 ounce finely grated Parmigiano-Reggiano
Freshly sliced Rouses French bread, for serving
Additional fresh lemons, cut into wedges, for serving
In a small saucepan over low heat, gently melt the butter with the fresh garlic, lemon pepper seasoning, dried oregano and Cajun Power Garlic Sauce. Remove from heat when the butter is melted. Do not brown. Set aside.
Working in batches, place oysters on the half shell over the hottest part of the grill. Add Rouses Seafood Seasoning to taste and a squeeze of lemon juice to each oyster.
As soon as the oysters begin to turn opaque at the edges, spoon the seasoned butter into each shell. Add just enough to overflow, being careful to keep your hands clear of flames; the butter mixture will flare when it touches the coals or grill.
Continue cooking about five minutes or until the oysters puff up and curl at the edges. Top each oyster with a pinch each of Romano and Parmigiano-Reggiano cheese. Cook another 30 to 45 seconds or until the cheese is melted and golden brown.
Remove the oysters from the grill with tongs. Serve on the shells with extra lemon wedges and warm Rouses French bread.