In a medium bowl, combine the softened butter with Creole seasoning, minced garlic, fresh parsley, and lemon zest. Mix thoroughly using a fork until well blended and creamy.

Gently rinse the fresh oysters under cold running water, scrubbing the shells with a brush to remove any grit or debris.

Wearing gloves for safety, place an oyster in one hand with the hinged end facing you. Carefully insert an oyster knife into the hinge and twist until the shell pops open.

While shucking the oysters, preheat your grill to a high temperature of 500°F (260°C).

Carefully place the shucked oysters directly on the hot grill, ensuring they are right side up. Grill them for about 5 to 7 minutes.

Once the oysters are bubbling, open the grill lid and generously spoon the compound butter mixture onto each oyster.

Sprinkle a generous amount of grated Pecorino Romano cheese over each oyster. Grill for another 2 to 3 minutes.

Once grilled to perfection, carefully transfer the chargrilled oysters to a serving platter. Serve hot.