You can find it in several stores in South Louisiana. Just like crawfish, do this outside. If you're already doing crawfish, this is perfect. Just let the water cool down, add the oysters, boil, and soak.
First, you have to rinse the oysters to remove any sludge. In a turkey frying-size pot, put your oysters in the basket and add enough cold water to cover your oysters by a good inch or two. Remove the oysters and set to the side. We have to season that water first. Add 2 bags (2 lbs) of seafood boil. We use Creative Cajun Cooking's seafood boil because it has less salt (oysters are already pretty salty). Throw in some lemon halves for extra flavor. Bring the water to a boil and let it roll for just a bit to get the water seasoned well. Cut the fire and let the water cool down. Add the basket of clean oysters. Bring the water back up to a rolling boil. Cover, cut the fire, let them soak for 20 minutes. The shells should have popped open just a bit. Use a knife or shucker to open them up and remove the cooked oysters. Serve with lemon butter and crackers.