Cook oysters by either frying them or simmering them in stew. Avoid overcooking them, as it can cause them to become too tough and rubbery.
To cook oysters in an oven, first preheat the oven to the highest temperature. Pour rock salt in an ovenproof frying pan and place in the oven for at least 20 minutes. Add the oysters and cook for another 10 minutes. Meanwhile, melt butter over medium heat and season with hot sauce and the juice from 1/2 of a lemon. Serve with the oysters.
Cook poached oysters by first making a sauce from 2 tablespoons of butter, 1/2 cup of sliced sauteed shallots, 1/2 cup sparkling wine and 1/2 cup of clam juice. Heat everything over high heat and reduce the temperature once it boils. Simmer for 15 minutes until the sauce thickens. Add 3/4 cup whipping cream and cook for another 10 minutes before straining the sauce.
Shuck the oysters and then cook the oyster shells on a baking sheet with rock salt at 300 degrees Fahrenheit until just heated. Place the oysters in the sauce in the saucepan, cook until the edges curl and then place them in the shells.
You can also cook oysters over the embers of a fire by burrowing them into warm ash and leaving them there for 10 minutes. Remove them once the shells pop open.