Warm Oysters in Chives Lemon Butter and Breviro Caviar

  • prep time20 min
  • total time 50 min
  • serves 4

Breviro caviar topping oysters on the half shell - gourmet, delicious and impressive!

Courtesy of Chef Chris Aerni for Imperial Caviar & Gourmet Foods.

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Directions for: Warm Oysters in Chives Lemon Butter and Breviro Caviar


12 oysters

1 oz Breviro caviar

¼ cup dry white wine

¼ cup cream

⅛ lb(s) butter

1 small shallot

¼ lemon



1. Chives Lemon Butter Sauce: In a small saucepan, bring the white wine and shallots to boil and reduce to ¼ of the liquid. Add the cream and reduce to 1\2 of the volume. Keep the reduction simmering. Cut the butter into small cubes.

2. Oysters: Rinse and clean the oysters with a brush in cold water. Carefully shuck the oysters and add to a saucepan not losing any of its own water. Place the bottom shell on a plate. To keep the oysters level rockweed or coarse salt can be used as a support. Slowly heat the oysters to 120 degrees Fahrenheit (never boil the oysters).

3. Place the oysters on each half shell. With a soup spoon dress the oysters with the lemon butter sauce. Open a tin of Breviro caviar and using a pearl or horn spoon add some caviar on top of the oysters. Sprinkle some fine cut chives as a garnish and extra flavour.

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