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Preheat the grill to around 400°F.
Using an oyster shucking knife and a folded kitchen towel to protect your hand, shuck and fully open all 12 oysters. Leave the oysters on the half shell with their natural brine intact.
In a small bowl, combine the melted butter, minced garlic, chopped parsley, chopped chives, fresh thyme, lemon paste, salt, and black pepper. Stir until evenly distributed.
Spoon a generous amount of the garlic herb butter onto each oyster, making sure the herbs land on the meat. Season each oyster lightly with your favorite seafood seasoning.
Place the oysters directly onto the hot grill grates, cup side down so the brine and butter stay in the shells. Cook for about 6 minutes uncovered without disturbing them.
Top each oyster with about 1 teaspoon of freshly grated parmesan cheese. Close the grill lid and cook another 1 to 2 minutes until the cheese is melted and bubbling.
Remove the oysters from the grill and finish with juice from charred lemon wedges (grill the lemon wedges cut-side down for 4-6 minutes before the oysters go on). Serve immediately while hot and bubbly.