Oysters Plauche' Recipe

Rinse oysters under cold water and scrub shells to remove debris. Using an oyster knife, shuck oysters: hold flat side up, insert knife at hinge, twist to pop, run knife under top shell to detach, discard top shell. Keep oysters level in bottom shells and reserve their liquor. Arrange oysters on an ovenproof/charbroil-safe tray or cast-iron skillet filled with rock salt or coarse salt to stabilize shells.

Preheat a gas grill or broiler to high (charbroil). If using a broiler, set the rack 4–6 inches from the heat source. Have a small pot of simmering water ready if you will use a double-boiler method for hollandaise.

In a small bowl, mix paprika, cayenne, onion powder, garlic powder, dried thyme, black pepper, and kosher salt until uniform.

Melt 6 tbs unsalted butter with 2 tbs olive oil in a small saucepan over medium heat until foaming. Remove from heat and stir in half (about 1 tsp) of the blackening spice mixture, tasting carefully; adjust (add more) to your preferred heat level. Keep warm for basting.

Position oysters

Place the stabilized oysters on the hot grill or under the broiler. Leave them exposed to direct high heat so the edges begin to bubble.

Brush or spoon a little of the spiced butter over each oyster (approximately 1/4 tbs per oyster). Close the grill lid or leave under broiler and cook 3–5 minutes, until the edges of the oyster cup bubble and the surface just begins to brown in spots (do not overcook — oysters should remain tender).

Using tongs, remove the tray from heat. Immediately, while oysters are hot, give each a second light baste of the spiced butter to increase blackened flavor and gloss.

Prepare a double boiler (a heatproof bowl set over simmering water, bowl not touching water). Whisk together egg yolks, lemon juice, cold water, and Dijon mustard in the bowl until slightly thickened and pale, about 1–2 minutes.

Place bowl over simmering water and whisk constantly. While whisking, slowly drizzle in melted warm butter (8 tbs) in a thin steady stream until sauce emulsifies and thickens to a pourable but rich consistency, about 3–5 minutes. If sauce becomes too thick, add 1–2 tsp warm water. Season with cayenne and 1 tsp kosher salt; taste and adjust lemon or salt as needed. Keep warm (not hot) until plating — off heat but insulated.

Spoon about 1 tsp of hollandaise onto each hot charbroiled oyster, concentrating in the center so it warms and slightly melds with the oyster liquor and charred edges.

Top each sauced oyster with a small dot (about 1/4 tsp) of caviar. For 24 oysters, distribute approximately 2 tbsp caviar evenly. Finish with a light sprinkle of chopped chives and a tiny pinch of lemon zest on each oyster (a little goes a long way).

Serve immediately with lemon wedges on the side. Provide small spoons for caviar and napkins. Recommend consumption while oysters are warm to enjoy the contrast of char, creamy hollandaise, and briny caviar.