12 Large oysters
1/2 cup unsalted butter, completely softened at room temperature
2 cans chipotle chiles in adobo, stemmed, seeded and minced
2 Tablespoons fresh lime juice
Scant teaspoon ground cumin
1/2 teaspoon kosher salt
Place the oysters, cup side up, on a very hot, preheated grill. Cover and cook for one minute. The oysters should now be slightly open. Quickly remove the oysters from the grill.
Hold an oyster with an oven mitt and use a shucking knife (or a clean screwdriver if you don't have one) to pry open the oyster. It should easily open.
Spoon Chipotle Butter into each oyster and return oysters to the grill. Cover and grill 4-5 minutes.
Note: If it seems difficult to balance the oysters on the grill grates (which some varieties can be) use a pan that will fit inside your grill and spread rock salt over the bottom to help balance the oysters.
In a small bowl, cream butter with a wooden spoon until smooth. Add chipotles, lime juice, cumin, and salt, blending until evenly incorporated. Taste and add more salt if needed.
Use plastic wrap to shape and smooth, mold the butter into a log about 1-1/2 inches in diameter. Wrap well in plastic and transfer to the refrigerator to firm.