Hog Island Oyster Company's
Red Hot Grilled Oysters Casino


  • 4 slices bacon, diced
  • ½ cup (1 stick) unsalted butter
  • ½ cup minced shallots
  • ¼ cup finely chopped red bell pepper
  • ¼ cup finely chopped celery
  • 1 Tablespoon fresh lemon juice
  • ¼ teaspoon Worcestershire sauce
  • _ teaspoon smoky Spanish paprika (may substitute
  • cayenne pepper)
  • 1 lime
  • 1 bottle Tapatio Hot Sauce
  • 4 dozen small Pacific Oysters
  • 1 box rock salt for cooking


  • Make butter compound ahead (up to 5 days), store in airtight container in refrigerator.
  • Pre-shuck oysters ahead (up to 30 minutes), carefully layer oysters on a parchment-lined baking dish, cover and refrigerate.
  • Grill oysters with butter compound & serve immediately!


  • In a small sauté pan cook the bacon until almost crisp. Transfer to a paper towel to drain. In a food processor, combine butter, shallots, bell pepper, celery, lemon juice, Worcestershire sauce and paprika. Blend 20 seconds or until well combined.
  • Fold in bacon. Scoop butter compound into bowl and refrigerate.
  • Preheat coals or gas-fired grill to medium hot.
  • Fill a rimmed serving tray ½ inch deep with rock salt. Place pre-shucked oysters on grill, top with ½ teaspoon of butter compound and cover grill for one or two minutes. As soon as oysters begin to bubble, squeeze a dash of lime and a splash of Tapatio over each. Remove from grill quickly and nestle onto serving tray.