Directions

1. The night (or morning) before grilling, use a rubber spatula to combine the softened butter with the Fish Monger, scallions, parsley, worcestershire sauce and hot sauce. Transfer the butter mixture to a sheet of plastic wrap. Use the wrap to shape the mixture into a log about 1 ½ inches in diameter. Seal the ends and refrigerate for at least 3 hours (or up to a week in advance).
   

2. Top each oyster with a teaspoon or so of the cold compound butter and 1 tablespoon of the grated Parmesan. You can then refrigerate the dressed oysters for up to a few hours, until ready to grill.
   

3. Build a hot, even fire in the PK. Open all the air vents fully. Place the oysters between grill grates, keeping them as level as you can. Close the lid and cook for about 3 minutes before checking. The oysters should be gently bubbling and just starting to curl at the edges. Remove the oysters carefully with tongs and serve immediately with vinegary hot sauce on the side.