Oysters with Truffle Froth - oysters

Method

• Truffle Froth, recipe follows
• Cook's Note:*We used Malpeque oysters, an Atlantic variety.
• Preheat oven to 300 degrees F.
• Shuck the oysters.
• Discard the top shell.
• Strain oysters and oyster liquor (see Cook's Note*) through fine sieve into a ceramic or glass bowl.
• Cover in plastic wrap and place in the refrigerator.
• Scrub the bottoms shells of the oysters under running water and arrange them on a baking sheet.
• Bake for 10 minutes.
• Remove and set aside to cool.
• Turn oven to broil.
• Drain 2/3 of the liquid from the oysters for the sauce and set aside.
• Make a 1-inch bed of salt in a large pan.
• Evenly space the cleaned oyster shells on the salt bed with the outside edge of the shell facing down.
• Place 1 oyster on each shell.
• Place 1 drop of truffle oil on each oyster (truffle oil is potent so use sparingly).
• Drizzle 1 teaspoon of the froth over each oyster.
• Place the pan under the broiler until the froth turns golden brown, about 1 minute.
• Serve immediately.
• Special equipment: a hand held electric blender
• In a small bowl lightly froth the egg yolks with the hand held blender.
• In a heavy bottomed saucepan bring the oyster liquor and cream just to the boil.
• Reduce the heat to low.
• Pour 1/3 of the mixture into the 2 egg yolks and froth with the hand held blender.
• Slowly add the frothed egg mixture to the saucepan.
• Immediately begin frothing the mixture in the saucepan over low heat.
• Pour froth over truffle laced oysters on the half shell.