Baked Oysters with Spicy Garlic Compound Butter & Lemon Parm Pangrattato


A Seafood Dream Come True!

I love oysters so much! Raw, baked, grilled = all incredibly delicious. All bite-sized happiness. I think the thing I love most about oysters is how completely unique they taste from coast to coast.  


Also! I am SO excited to head to the Hilton Head Island Seafood Festival next week on beautiful Hilton Head Island, South Carolina. So exciting! Lowcountry Heart-Warming Seaside Deliciousness. As a Maritime kid, seafood is part of my soul, and I’m stoked to experience the best that the Hilton Head region has to offer. Local Oysters (and everything else from the Sea), here I come.

This oyster recipe is a rockstar. Baked Oysters w/ Spicy Garlic Compound Butter & Lemon Parm Pangrattato. Make this recipe y’all. Your friends & family will love it.

#ad #lowcountrylife @visithiltonhead

*Note! This recipe makes extra compound butter and pangrattato. Perfect for your next cooking adventure in seaside deliciousness.

Baked Oysters with Spicy Garlic Compound Butter & Lemon Parm Pangrattato

2 dozen of your favorite oysters, on the half shell

Compound Butter 

1 cup butter, softened

1 tablespoon minced flat-leaf parsley leaves

1 tablespoon minced basil leaves

2 garlic cloves, minced

1 tablespoon lemon zest

1 teaspoon crushed red chili flakes

½ teaspoon cracked black pepper

Lemon Parm Pangrattato 

2 tablespoons olive oil

2 tablespoons butter

½ cup panko breadcrumbs

1 garlic clove, minced

1 teaspoon lemon zest

2 tablespoons chopped flat-leaf parsley leaves, plus more for garnish

½ cup grated parmesan cheese

½ teaspoon freshly cracked black pepper

1. Preheat an oven to 400 degrees F. Line a baking tray with parchment paper.

2. Butter time. In a large bowl, combine all of your butter ingredients and mix until smooth and combined. Perfect. Easy peasy. 

3. Pangrattato time. Heat a large pan over medium heat, and melt the butter and olive oil together. Add the panko breadcrumbs, garlic, lemon zest, parsley, and cracked black pepper. Cook, stirring often, and crispy and golden brown, 3 – 4 minutes. Fold in the parmesan cheese and mix well. Set aside.

4. Arrange the oyster in a single layer on the prepared baking tray, and top each oyster with about 1/2 teaspoon of compound butter. Transfer to the oven and bake for minutes, until the butter is melted and bubbling. 

5. Top each oyster with a hearty sprinkle of crunchy pangrattato and serve with extra lemon wedges. So delicious! 


  1. Doggone!! I wish I would have known about the Festival sooner. We’re on Saint Simons Island, Georgia and that a couple of hours away. We LOVE oysters and sometimes good ones are hard to find. When we do find those oysters we’re making this recipe.

  2. Anne Carroll says:

    First Newfoundland home grown oysters are now available. Cant wait to try this recipe!

  3. Looks really delicious! Husband is bringing home oysters from the fish market today, they contain lots of zinc, good for the immune system!

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