“This dish works as a nice passed appetizer if using small oysters or as a first course with larger, plumper oysters. Two of our favorite food groups—tarragon and bacon—are included here! At Summer Winter, we’re lucky to have year-round access to this great herb thanks to the restaurant’s on-site green house, but fresh tarragon can be found at most local farmers’ markets and groceries. ” –Mark and Clark

Broiled Oysters with Bacon and Herbs
Mark Gaier and Clark Frasier, Chefs of Arrows in Ogunquit, Maine; MC Perkins Cove and Summer Winter in Burlington, MA, and authors of Maine Classics

24 oysters on the half shell
6 strips of bacon, cooked and chopped
1 cup panko breadcrumbs
4 Tablespoons unsalted butter, melted
¼ cup grated Parmesan cheese
½ Tablespoon chopped fresh tarragon
½ Tablespoon chopped fresh thyme
Kosher salt and freshly ground black pepper

Preheat the broiler. Arrange the opened oysters and their shells on a cookie sheet. Combine the bacon, breadcrumbs, butter, cheese, tarragon, and thyme in a bowl. Add salt and pepper to taste. Spoon the breadcrumbs mixture evenly over the oysters. Broil until golden brown and serve at once.

Arrows Restaurant in Ogunquit is run by its two chef-owners, Clark Frasier and Mark Gaier.