The roasted barley notes in the beer resonate with the saline minerality of the the oyster. Add a little smoke from the grilling and it would be hard tell where the stout ends and the oyster begins, except for the texture. If anything the oysters will tamp down the roasted (coffee/burned toast)flavors a little bit.
Option #2: Spicy BBQ (complex pairing)
This pairing works because the roasty malt flavors resonate with grilled flavors in the BBQ. It also takes a big beer (flavor-wise) to stand up to such a flavorful dish and stouts are up for that challenge. The malty flavors in stouts will also help tamp back the spices while the dry, roasty nature of this stout will help cleanse the palate.
Option #3: Vanilla Ice Cream (contrasting pairing)
I love this pairing because it is out of the ordinary. Not many people think of ice cream and beer pairings! This pairing works because the cream ice cream coats the palate and tamps back the roasty flavors in the stout. The coffee/chocolate and vanilla flavors naturally contradict each other. This keeps either one from becoming too overpowering. You can try this pairing with a bowl of ice cream but I suggest you make a Luna Coffee Stout Float!