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David Waltuck prepares oysters with cabbage and caviar

David Waltuck, Chanterelle

1:41 PM EST, January 30, 2007

David Waltuck of Chanterelle cooks oysters with caviar and cream

David Waltuck's elegant restaurant, Chanterelle, is known for its classic French-accented food. Here, Waltuck prepares a spectacular appetizer for a romantic dinner: oysters, with caviar and cream. The perfect aphrodisiac.

(Serves 2)

Ingredients

10 oysters

Juice of 1 lemon
6 tablespoons heavy cream (not ultra-pasteurized)
6 tablespoons Savoy cabbage, finely shredded
Freshly ground black pepper
2 pinch of each of the following chopped herbs: parsley, chives and dill
1 ounce black caviar

Method

Shuck the oysters and set aside the juice.

Clean and save the shells. Keep the oyster shells warm in a 350-degree oven.

Bring the oyster juice and the lemon juice to a boil over high heat. Add the cream and reduce until thickened. Add the cabbage and freshly ground black pepper. Add the oysters and heat until the edges curl. Add the herb mixture. Serve immediately.

To serve

Place warm oyster shells on a plate on top of coarse salt or seaweed to keep the shells from tipping. Place oysters and sauce in the warm shells, topped with a dollop of caviar.