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Oysters, Caviar and Bubbles

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  • Level: Intermediate
  • Total: 1 hr 10 min
  • Active: 10 min
  • Yield: 12 oysters
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1 1/2 tablespoons lemon juice

1 teaspoon minced shallot (1 small shallot) 

1/2 teaspoon pink peppercorns, crushed 

2 tablespoons chilled prosecco

Pinch salt 

12 oysters on the half shell 

2 ounces hackleback, paddlefish or tobiko caviar 


  1. Combine the lemon juice, shallots and peppercorns in a small bowl. Let sit in the fridge for about 1 hour to let the flavors marry.
  2. Just before serving, add the prosecco to the sauce and season with a pinch of salt. Spoon the desired amount of the mignonette sauce over the oysters and top each with a dollop of caviar. Serve immediately.