Grilled Copps Island Oysters

By Analiese Paik

Grilled Copps Island Oysters prepared by Chef Matt Storch for guests at the Fork It Over fund-raiser benefiting the Westport Farmers' Market.

Matt Storch, Executive Chef and c0-owner of Match restaurant in Norwalk and the Chelsea in Fairfield, was the executive chef at the Westport Farmers’ Market’s Fork It Over fund-raiser dinner at the Greenfield Hill Grange on Sunday,  Sept. 22. Matt’s menu featured grilled Copps Island oysters from Connecticut’s own Norm Bloom & Sons and we’re delighted to share his recipe with you.

The Fork It Over fund-raising farm-to-table dinner series continues with two more dinners. Oct. 6 ticket went on sale Sept. 23 and Oct 20. tickets will go on sale Oct 7. To learn more about the dinner series and how to purchase a ticket, please see our feature story.

Left to right: Left to right: Kelly Barrett, Jimmy Bloom, Debbie Bloom and Norm Bloom (Norm Bloom & Sons) — at Greenfield Hill Grange #133 Fairfield, CT.

Norm Bloom & Sons’ Grilled Copps Island Oysters

Serves 6


  • 6 dozen Norm Bloom & Sons’ Copps Island oysters
  • 1/2 pound soft butter
  • 1 jalapeño minced
  • 2 limes, zested and  juiced
  • 5 dashes of Tabasco sauce
  • 2 tsp cracked black pepper
  • 1/8 cup of chopped crispy bacon
  • 1/8 cup of toasted panko bread crumbs
  • 3 T slivered chives


  1. Mix all ingredients, from butter through chives, together in a bowl and chill in fridge.
  2. Shuck all the oysters making sure to release the muscle from the shell and place them on a sheet tray lined with seaweed or salt or egg cartons so they stay flat.
  3. Turn on your grill (gas or charcoal) or oven to 450.
  4. Place a nickel size amount of butter on top of each oyster.
  5. Place the oysters on the hot grill or in the oven just until the butter melts and starts to bubble. The oyster should be warmed through but just barely cooked.
  6. Serve immediately.

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