INGREDIENTS

Yield: 2 servings

6 ea Louisiana select oysters
2 oz diced bacon
1 Tbsp shallot bruniose
1 tsp minced garlic
2 oz Herbsaint
4 oz heavy cream
¼ oz Chouxpique caviar (Cajun Caviar Co.) salt and pepper to taste chopped parsley as garnish

DIRECTIONS

In a 10" sauté pan over medium heat, render bacon until crispy. Increase heat to high and add shallot, garlic, and oysters and sauté for about 1 minute. Remove pan from heat and add Herbsaint. Return pan to heat (The pan will most likely flame so be careful!!!) . Once the fire goes out (or the liquid has reduced by ½) add the heavy cream and bring to a simmer. Adjust seasoning with salt and pepper and serve immediately. Garnish with chopped parsley and a dollop of caviar.