Preheat the oven to 400°F (205°C). Line the rimmed baking sheet with parchment paper.

Mince 2 garlic cloves, chop the parsley and basil, and zest the lemon.

Heat the olive oil and 2 tablespoons salted butter in the large frying pan over medium heat until the butter melts.

Add the panko breadcrumbs, 1 minced garlic clove, 1 teaspoon lemon zest, and parsley to the pan. Season with a pinch of sea salt and black pepper.

Stir the breadcrumb mixture often for 3 to 4 minutes until crisp and light golden brown. Remove the pan from the heat.

Fold the grated Parmesan cheese into the toasted breadcrumb mixture. Set the pangrattato aside.

Combine the remaining 8 tablespoons salted butter, basil, remaining garlic, remaining lemon zest, sea salt, and black pepper in the medium mixing bowl.

Mix the compound butter until smooth and completely combined.

Arrange the 24 oysters on the half shell in a single layer on the prepared baking sheet. Keep each oyster level to retain its juices.

Top each oyster with about 1 teaspoon of compound butter. Sprinkle a generous amount of pangrattato over each oyster.

Place the baking sheet on the grill. Bake the oysters for 8 to 10 minutes until cooked through and the topping is golden brown.

Garnish the oysters with additional parsley. Serve immediately while hot.