Cooking oysters in the embers of a fire will completely transform these little beauties, but if you’re cooking indoors, you can imitate the results in your trusty oven. It’s not quite the same, but it’ll still taste delicious.
If you’re cooking outdoors, nestle the oysters in the ash of your fire for around 10 minutes, or until the oysters pop open (some might stay closed, but don’t worry, you’ll just need to apply a little extra force to get these ones open).
If cooking indoors, preheat the oven to full whack. Place the rock salt into an ovenproof frying pan, then pop in the oven to preheat for around 20 minutes, before carefully placing the oysters on top and returning to the oven for 10 minutes.
Meanwhile, melt the butter in a frying pan over a medium heat, then cook for 2 to 3 minutes, or until it turns a deep golden colour and starts to sizzle. Add a few drops of Tabasco to taste, then remove from the heat and add a squeeze of lemon juice, swirling the pan until combined. Put the pan to one side.
Insert an oyster knife or a blunt knife into the oyster, then carefully lever it open – beware of the hot steam! Discard the oyster tops, then place the bottom shells with the oyster on a platter, drizzle over the burnt butter and serve straightaway.