Ingredients

• 1 stick unsalted butter, slightly softened
• 1 1/2 tablespoons chopped fresh tarragon leaves
• 1 heaping tablespoon hot sauce, or more if you like your food really spicy (recommended: Frank's)
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 18 oysters, shucked carefully over a bowl, catching the oyster liquor and putting back into the shell with the oyster
• Hot sauce (recommended: Frank's Red Hot)
• Tarragon leaves, for garnish

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Instructions

1. Watch how to make this recipe.
2. Butter: Combine all the ingredients in a food processor and process until smooth, or add them to a bowl and stir to combine. Cover and refrigerate for 30 minutes.
3. Oysters: Heat a grill to high. Put the oysters in a single layer on the grates of the grill and cook until the liquor begins to simmer. Immediately top each oyster with a heaping teaspoon of the tarragon butter and a few extra dashes of hot sauce, if desired. Garnish with tarragon leaves and serve.