Barbecued Oysters

There are many people out there who claim to be oyster lovers yet have eaten them only raw. It’s true that slurping down an oyster on the half shell is a great culinary experience, but to call yourself a true oyster aficionado you need to open yourself up to the glories of the cooked oyster. The meat is tender and even buttery, its fresh taste of the sea concentrated by the oven’s heat. A rich butter seasoned with the soft licoricelike flavor of tarragon and the sharp bite of black pepper melts over the cooked oyster, joining the oyster’s juices in the shell. Serving the oyster shells on a bed of salt is both an attractive and a handy presentation; the salt keeps the shells upright and keeps them from sliding around the platter.