Ingredients:
- 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
Method:
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.
Plating:
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.
