Food Recipes Dinner Barbecued Oysters with Smoky Uni Butter Be the first to rate & review! Briny uni and acidic lemon, mixed with smoky paprika and rich butter, combine to make an extraordinary flavored butter to top oysters before roasting. If shucking oysters isn't your thing, you can ask your fishmonger to do the job for you. By Brandon Boudet Updated on July 20, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Rate PRINT Share Trending Videos Close this video player Photo: Photo by Andrew Bui / Food Styling by Max Rappaport Active Time: 15 mins Total Time: 20 mins Yield: 1 dozen oysters Ingredients ½ cup (1 stick) unsalted butter, softened 2 ounces uni gonads Grated zest and juice of 1/4 lemon 1 teaspoon finely chopped fresh oregano 1 teaspoon red-pepper flakes 1 teaspoon smoked paprika 1 small garlic clove, finely grated 1 teaspoon kosher salt 12 oysters, shucked, top shells discarded Lemon wedges, for serving Directions Heat the broiler on high. Combine butter, uni, lemon zest and juice, oregano, red-pepper flakes, smoked paprika, garlic, and salt in a medium bowl. Using an electric mixer, beat the butter mixture until well combined. Set aside. Spread rock salt on a rimmed baking sheet. Carefully nestle opened oysters in salt so they remain upright. Top each oyster with 1 tablespoon uni butter; broil until butter melts and browns on edges, 3 to 5 minutes. Serve immediately with lemon wedges. Rate It Print