3 ratings

Grilled Oysters with Rosemary Brown Butter


Grilled Oysters with Rosemary Brown Butter

The combination of oysters and rosemary brown butter is always served at Artisan Bistro at the Ritz-Carlton, Boston Common.

Click here for Andrew Yeo's interview with JustLuxe.


  • 4 ounces local Massachusetts oysters
  • 1/2 ounce wood chips
  • 1 ounce rock salt
  • 2 ounces butter
  • 1 bunch rosemary
  • 2 lemons, juiced and zested
  • 1 tablespoon sherry vinegar
  • 1/2 tablespoon cayenne
  • 1 tablespoon Worcestershire sauce
  • Salt and pepper, to taste


Place the oysters on the grill. Cook until the oysters pop open.

For the sauce, heat up the butter with rosemary until the butter browns, but does not burn. Incorporate the remaining ingredients. Taste and adjust seasonings.

To assemble, place the rock salt and wood chips on a cast-iron pan. Heat the pan until the wood chips start to smoke and it adds additional flavor to the oysters. Pour a teaspoon of the rosemary brown butter on each oyster and serve.