Stk Pearls* Recipe

Chill and prepare plating

Fill a shallow platter or individual oyster plate with crushed ice or a bed of rock salt to stabilize shells. Place lemon wedges on the plate and chill briefly in the refrigerator while you finish preparations.

Shuck oysters if not already shucked: hold oyster cupped side down, insert shucking knife at hinge, twist to pop, run blade under top shell to free, then cut the muscle on the bottom shell so oyster sits loose in half shell. Retain as much liquor (juice) in the shell as possible. Rinse shells quickly if needed and arrange six oysters on the chilled ice bed, hinge side down so they sit level.

Portion and serve

If using, spoon about 2 tsp crème fraîche onto three of the oysters (optional — this gives a creamy base). Gently portion the 1 oz of American caviar into small spoonfuls (use a mother-of-pearl, bone, or non-metal spoon if available to avoid metallic taste). Top each oyster with approximately 0.16 oz (roughly 1/2 tsp) of caviar, aiming to distribute the caviar across all six oysters (you can put slightly more on three oysters if using crème fraîche). Keep the presentation delicate: a small mound on each oyster.

Make mignonette

Combine the finely minced shallot, red wine vinegar, champagne vinegar, finely ground black pepper, and sea salt in a small bowl. Stir and let sit at room temperature for at least 10 minutes to allow flavors to marry. Taste and adjust salt or vinegar balance if needed.

Serve the mignonette in a small ramekin alongside the oysters so guests may spoon a small amount onto an oyster that does not have caviar (or use sparingly under caviar — acid can overpower delicate caviar flavor).

Make cocktail sauce

Whisk together ketchup, prepared horseradish, fresh lemon juice, Worcestershire sauce, hot sauce (if using), and salt in a small bowl until smooth. Taste and adjust horseradish or lemon for desired heat and brightness.

Transfer cocktail sauce to a small ramekin and place on the serving platter. Offer it as an alternative condiment for guests who prefer a spicier, tomato-forward accompaniment.

Just before serving, squeeze a small amount of lemon over any oysters to be eaten without caviar. Present the platter with oysters on ice, the caviar-topped oysters clearly arranged, ramekins of mignonette and cocktail sauce, and extra lemon wedges. Provide a small spoon for caviar and small spoons for condiments.

Estimated serving suggestion: eat oysters cold immediately. Leftover shucked oysters should be consumed within a few hours refrigerated.