Grilled Oysters with Caviar and Cream
Ingredients:
6 tablespoons heavy cream
juice of 1 lemon
sea salt and freshly cracked peppercorns
1 dozen fresh oysters
1 ounce Osetra Caviar
Preparation:
Combine the cream, lemon juice, salt and pepper in a small dish. Carefully shuck the oysters, keeping as much of natural liquid as possible in the shell.
Drizzle about a tablespoon of the cream mixture over the oysters and place them on a hot grill for about three minutes to warm through and slightly cook them.
You’ll have to have some heat resistant gloves to pick them up off the grill and place them on a plate with lettuce, or a bed of coarse salt.
Top each with a small spoon of the caviar and serve at once. Be careful that the shells are not still to hot to handle.
6 tablespoons heavy cream
juice of 1 lemon
sea salt and freshly cracked peppercorns
1 dozen fresh oysters
1 ounce Osetra Caviar
Preparation:
Combine the cream, lemon juice, salt and pepper in a small dish. Carefully shuck the oysters, keeping as much of natural liquid as possible in the shell.
Drizzle about a tablespoon of the cream mixture over the oysters and place them on a hot grill for about three minutes to warm through and slightly cook them.
You’ll have to have some heat resistant gloves to pick them up off the grill and place them on a plate with lettuce, or a bed of coarse salt.
Top each with a small spoon of the caviar and serve at once. Be careful that the shells are not still to hot to handle.
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