You can shuck the oysters, prepare and apply the shallot herb butter, and prep the prosciutto and lemon juice a few hours in advance. Arrange the oysters in the pan, cover tightly, and refrigerate. u003cbr/u003eu003cbr/u003eRight before serving, fire up the oven, bake the oysters, and add the final toppings.u003cbr/u003eu003cbr/u003eLeftovers will keep in an airtight container in the fridge for a few days. You can store them in the shells or decant them into an airtight container and toss with pasta. Rewarm over low heat so you don't overcook the oysters.u003cbr/u003e