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Baked Oysters are a great appetizer for entertaining or as a main meal.

These easy baked oysters are made with a lemon garlic butter to create a delicious recipe!


  • ▢3 pounds rock salt

  • ▢6 tablespoons unsalted butter, at room temperature

  • ▢2 cloves garlic, finely minced

  • ▢1 medium lemon, zested and juiced

  • ▢2 teaspoons minced parsley

  • ▢1/2 teaspoon kosher salt

  • ▢1/2 teaspoon ground black pepper

  • ▢12 to 16 unshucked oysters, left in the fridge until you're ready to use them

  • ▢1/4 cup freshly grated Parmesan cheese


  • Preheat the oven to 375 degrees Fahrenheit and pour the rock salt on a large baking pan evenly. Set aside for later.

  • Whip the butter in a medium bowl until it becomes light and fluffy then add the garlic, 1 teaspoon of the lemon zest and 2 teaspoons of the lemon juice, parsley, salt and pepper and whip again until combined. Set aside for later.

  • Take the oysters out of the fridge and scrub them clean then place a cutting board on a countertop and rollup a kitchen towel to protect your hands. You can use a stiff brush for cleaning.

  • Place the towel around the thumb of your non-dominant hand and place an oyster upside down between the folds of the towel.

  • Carefully but firmly push the tip of an oyster knife at an angle into the hinge (the point of the oyster) until you hear a light crack, and it starts to leak a little at the edges. (Be very careful, oyster knives can be sharp and can easily slip while shucking oysters.)

  • Work the knife under the shell and sever the muscle that’s attached to the shell until the top is loosened completely.

  • Remove the top shell and cut the muscle that is connected to the bottom side then flip the oyster over in the shell to make sure it’s loose.

  • Pour out a little bit of the liquid from the oyster, leaving about ½ – 1 teaspoon.

  • Place the oyster on the salt in the pan then repeat the shucking process with the remaining oysters.

  • When all the oysters have been prepared, add even dollops of the butter mixture on top of each oyster followed by a light sprinkling of parmesan on each oyster.

  • Bake for 12-15 minutes or until they are lightly browned and cooked through.

  • Serve with lemon wedges and freshly chopped parsley for garnish if desired.

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