Cold as Ice: Champagne Poached Oysters, King Crab, Osetra Caviar - NBC Connecticut
Taste of Today Recipes

Taste of Today Recipes

Cold as Ice: Champagne Poached Oysters, King Crab, Osetra Caviar



    Determined Triathlete Never Lost Hope
    NBC Connecticut
    Champagne poached oysters with king crab and caviar.


    • 6 East Coast oysters shucked
    • 2 cups champagne
    • 2 each cooked Merus cuts of king crab meat
    • 1/2 cup Extra virgin olive oil
    • 1 each fresh lemon, juiced
    • 1 Tbsp. fine chopped chive
    • 1 seedless English cucumber, peeled and diced
    • 1 honeydew melon, peeled, deseeded and diced
    • 1/2 cup sugar
    • 1/2 cup water
    • White pepper
    • Sea salt
    • 2 grams Osetra caviar
    • 2 Tbsp. tarragon leaves
    • 1 Tsp. creme fraiche


    Place sugar and water in small sauce pan on medium heat until sugar dissolves. In food processor take melon and cucumber, pulse until smooth, add sugar water mixture, pour into a half hotel pan and place in freezer. Every half hour, use a fork to break up crystals (about 3 hours)

    Heat up champagne in small saucepan, bring to simmer, place shucked oysters in the pan. Poach for about 45 seconds or until firm, strain oysters out, place them on a plate and refrigerate until cold. Whisk oil, lemon juice and chives in a bowl and season with salt and pepper. Toss crabmeat in lemonette.


    In two chilled martini glasses, place a large scoop of melon and cucumber granita in glass, press it down, lay tossed king crab across the top of granita. Scatter three each oysters on top, place a gram of osetra caviar in middle, on top of caviar, add dot of creme fraiche and garnish with tarragon leaves.