Around the Sound


Feb 26

Taylor Shellfish

Cognac and Gruyere Oysters

Posted by Taylor Shellfish


The heat of summer makes grilled oysters a wonderful choice.


  • 18 freshly shucked Taylor Shellfish raw oysters, on the half shell
  • 3 tablespoons butter, melted
  • 2 tablespoons shallots, chopped
  • 2 tablespoons cognac
  • 1 teaspoon chopped fresh tarragon
  • Cracked black pepper, to taste
  • 1 cup Gruyere cheese, finely grated
  • 3 cups coarse salt, for the bottom of the pan


  • Spread coarse salt on a rimmed baking sheet, nestle the oysters into the salt
  • In a bowl, combine butter, shallots, cognac, tarragon and pepper
  • Spoon sauce over oysters
  • Sprinkle each oyster with Gruyere cheese
  • Grill oysters until cheese is bubbly and light golden

Recipe From: Sally Trude, Photography Anastasia Kariofyllidis