Caviar Service Oysters On The Half Shell Recipe

Make creme fraiche mignonette

In a small bowl combine 1 cup creme fraiche, 2 tablespoons finely minced shallot, 1 teaspoon lemon juice, 1 teaspoon sea salt and 1/4 teaspoon freshly ground black pepper. Stir gently until the shallot is evenly distributed. Taste and adjust acid or salt — the creme fraiche should be bright but not overpoweringly tangy. Keep chilled.

Prepare chives

Finely snip 2 tablespoons fresh chives and fold half (1 tablespoon) into the creme fraiche mixture, reserving the remainder for garnish.

Shuck and chill oysters

Shuck 12 oysters carefully, preserving as much of the liquor as possible on the half shell. Rinse shells quickly under cold water to remove debris, then arrange shells on a large platter over a 1/2"–1" layer of crushed ice so they sit level and stable. Keep oysters chilled until just before serving.

Portion creme fraiche

Using a small spoon or a piping bag fitted with a plain tip, place approximately 1/2 teaspoon of the creme fraiche mignonette onto each oyster near the hinge, leaving the oyster meat accessible. The dollop should be small so it complements but does not mask the oyster flavor.

Add caviar

Using a mother-of-pearl spoon (or other non-metallic spoon), place about 1/4 to 1/3 teaspoon of caviar on top of the creme fraiche on each oyster. Work quickly and keep caviar chilled; avoid metal utensils which can alter flavor. If you prefer a more dramatic presentation, add a slightly larger teaspoon for 6 oysters and leave the other 6 with a smaller portion.

Finish and garnish

Sprinkle the remaining 1 tablespoon of snipped chives over the oysters and add a tiny flake of sea salt if desired to lift flavors (use sparingly because caviar is salty). Add a tiny squeeze of lemon to oysters that need extra brightness, but do not over-acidify.

Arrange the platter: mound 4 cups crushed ice on the serving platter so oysters sit stable and chilled. Nestle the oysters into the ice. Place 24 sturdy potato chips on a small side dish or fan them around the oysters for guests to pair with each bite. Put lemon wedges on the platter.

Service notes: Serve immediately so chips remain crisp and caviar is cold. Instruct guests to take an oyster with its topping and either rest a chip underneath for a contrasting crunch or eat the oyster straight from the shell. Provide small spoons for caviar if you place extra on the platter.