For the topping (this makes enough for 12 – 18 freshly shucked oysters, depending on size).
1/2 stick butter
1/2 c. Panko bread crumbs
2 T. Tabasco sauce
Melt the butter and stir in the Tabasco sauce. Mix well. Stir in the bread crumbs, mixing well so all crumbs have soaked up some butter and the whole mass is a moist crumbly orange mixture.
Place freshly shucked oysters in a shallow broiling pan. Keep as much of the oyster liquor in the shells as possible. Use a teaspoon to lightly pile the crumb mixture on top of the oysters. Do not try to entomb the oysters completely under the crumbs — you do want some of the oysters and the their liquid to be exposed.
Place under a hot broiler and cook for @ 4 minutes. Check after two minutes, if need be rearrange the oysters on the tray so that they cook evenly. (Sometimes the ones directly under the heating element will great crisp very quickly while those on the periphery don’t get the browned crunch top until the full 4 minutes.
After 4 minutes, the peaks of the crumb topping should be dark brown, the overall crumb toppin nicely crisped and hot, and any oyster bodies peeking out underneath will have that distinctive cooked appearance — firmer, whiter, the shape better defined.
Serve immediately with lemon wedges.
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Make sure to make plenty!
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