GRILLED OYSTERS WITH LEMON BUTTER

1/3 cup heavy cream
8 tablespoons (1 stick) cold unsalted butter, cut into small pieces
3 tablespoons lemon juice
1 tablespoon chopped fresh chervil or Italian parsley
Salt and pepper, to taste
2 cups rock salt, or more if necessary
24 fresh oysters, well scrubbed

Prepare a charcoal or gas grill.

In a 1-quart saucepan, cook the cream over low heat, whisking occasionally to prevent it from boiling over, for 8 minutes or until it is reduced by half.

Turn the heat to medium and whisk in the butter one piece at a time, stirring constantly, until the sauce is shiny, emulsified, and thick enough to coat the back of a spoon.

Add the lemon juice and simmer briefly to blend the flavors.

Remove the saucepan from the heat, whisk in the chervil or parsley, salt, and pepper. Set aside in a warm place until ready to serve.

TO PRPARE THE OYSTERS:
Line a serving platter or plates with a layer of rock salt. Set the oysters on the grill cup side down (flat side up). Grill the oysters without turning them for 8 minutes or until they pop open.

TO SERVE:
Use tongs to carefully transfer the oysters to the platter or plates. With the tongs, pry off the top shells. Spoon 1 teaspoon of sauce over each oyster.

Serves 4 as an appetizer
Adapted from source: The Summer Shack Cookbook: The Complete Guide to Shore Food by Jasper White