Grilled Oysters with Bacon-Cognac Butter
		For Cognac butter: 2 slices lean bacon, chopped fine ¼ tablespoon shallot, minced 2 to 3 tablespoons Cognac 4-oz sweet butter, softened 1 ½ teaspoons minced fresh flat-leafed parsley leaves (wash and dry before chopping)   12 to 18 oysters on the half shell Coarse salt for serving on the plates
			Preparing the butter:  In a heavy skillet, cook the bacon until the bacon is crispy, drain on paper toweling Add the shallot to the bacon grease & cook until the shallots are soft, about 2 minutes, cool slightly In a food processor or electric mixer, combine the softened butter, bacon, shallots and the Cognac Add the parsley Butter may be prepared 3 days ahead & formed into a log, then either chilled or frozen, wrapped in plastic wrap NOTE: if frozen, no need to thaw before using Start the charcoal, and when coals are ready, (are all white & hot), move to each side of the barbecue, so the center of the grill does not have any coals underneath it Shuck the oysters Placeon a cassarole dish filled with ice, then covered with plastic wrap, until ready to use Place the oysters in the center of the grill, over indirect heat Cover & cook for 5 minutes to warm the oysters thru Slice off about 1 teaspoon of the cognac butter, from the log & place on each oyster, cover & continue cooking for an additional 5 to 7 minutes or until the butter has completely melted & oysters plump To serve: pour coarse salt onto a plate of small platter, to cover Nestle the hot oysters into the salt & serve with lemon wedges & Tabasco These are great with a glass of Champagne... enjoy!!!
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