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