Preheat your oven to 450°F. Line a rimmed baking sheet with aluminum foil and spread a generous, even layer of coarse rock salt or kosher salt for stabilizing oysters on the baking sheet across the surface. This creates a stable bed to hold the 24 whole fresh oysters scrubbed clean level so they don't tip and lose their juices.

Shuck the 24 whole fresh oysters scrubbed clean: Wrap an 24 whole fresh oysters scrubbed clean firmly in a folded kitchen shears, cupped side down. Insert an oyster knife into the hinge at the back, wiggle and twist until the hinge pops. Slide the knife along the top shell to cut the muscle, then remove the top shell. Run the knife under the 24 whole fresh oysters scrubbed clean to free it from the bottom shell, keeping as much natural liquor (juice) in the shell as possible. Nestle each shucked 24 whole fresh oysters scrubbed clean into the 2 cups coarse rock salt or kosher salt for stabilizing oysters on the baking sheet on the baking sheet. Discard any 24 whole fresh oysters scrubbed clean that smell off or have dried out completely.

Make the garlic-herb butter: In a small mixing bowl, combine the softened unsalted butter, 3 cloves garlic finely minced, 2 tbsp fresh parsley finely chopped, 1 tbsp fresh chives finely chopped (if using), 1 tsp lemon zest, 1 tsp fresh lemon juice, ¼ tsp kosher salt, ¼ tsp black pepper freshly ground, and ¼ tsp crushed red pepper flakes (if using). Mix thoroughly with a fork until everything is evenly incorporated.

Make the breadcrumb topping: In a separate small mixing bowl, combine the ½ cup panko breadcrumbs, ⅓ cup Parmesan cheese freshly grated, and melted unsalted butter. Toss with a fork until the crumbs are evenly moistened and the mixture resembles wet sand.

Top each 24 whole fresh oysters scrubbed clean with a small, even dollop (about ½ tsp) of the garlic-herb 4 tbsp unsalted butter. Then spoon a heaping teaspoon of the breadcrumb mixture over the 4 tbsp unsalted butter, pressing it gently to adhere.

Bake the 24 whole fresh oysters scrubbed clean on the center rack of the preheated oven for 8–10 minutes, until the 24 whole fresh oysters scrubbed clean are just cooked through and the edges begin to curl slightly.

Switch the oven to broil (high) and broil for 1–2 minutes, watching carefully, until the breadcrumb topping is deep golden brown and the ⅓ cup Parmesan cheese freshly grated is bubbling. Do not walk away — it goes from golden to burnt quickly.

Remove from the oven. Garnish with freshly chopped fresh parsley finely chopped and serve immediately on the 2 cups coarse rock salt or kosher salt for stabilizing oysters on the baking sheet-lined baking sheet (or transfer to a platter). Serve with 1 whole lemon cut into wedges wedges on the side for squeezing.