Choose oysters with tightly closed shells from a reputable seafood seller. Avoid oysters with damaged shells or unpleasant odors. Keep them cold until preparation, and handle them carefully.

Rinse the oysters under cold running water. Scrub the shells gently with a clean brush. Remove dirt and debris from the outside before shucking.

Melt butter in a small saucepan over low heat. Add minced garlic and cook briefly. Remove from heat, then stir in parsley, lemon juice, paprika, and black pepper.

Wrap an oyster in a kitchen towel for protection. Carefully open the shell with an oyster knife. Keep the oyster level so its natural liquid stays inside.

Slide the knife gently beneath the oyster to release it from the lower shell. Check for small shell pieces. Remove any pieces carefully without spilling the oyster liquid.

Preheat your oven to 450°F. Spread coarse salt across a baking sheet. Place the oysters into the salt, keeping them level and stable during roasting.

Spoon a small amount of garlic butter over each oyster. Make sure the butter stays inside the shell. Avoid adding too much, as the oysters already contain natural liquid.

Sprinkle a little Parmesan cheese and breadcrumbs over each oyster. Keep the topping light. A thin layer allows the oyster flavor to remain noticeable.

Place the baking sheet in the hot oven. Roast the oysters until the shells are hot and the oysters are fully cooked. Follow safe cooking guidance and discard any shellfish that does not cook properly.

The topping should look golden and the oyster should be opaque and firm. For safe preparation, cook oysters thoroughly. Serve immediately with fresh lemon wedges.