Oyster Tartar


  • 12 very fresh oysters, shucked
  • 1 tablespoon finely chopped fresh Italian parsley
  • 1 teaspoon freshly ground coarse black pepper
  • Β½ teaspoon Champagne vinegar
  • 1 teaspoon very light olive oil
  • 1–2 tablespoons freshly squeezed lemon juice
  • 1 small shallot, peeled, very finely chopped
  • 2 teaspoons very finely chopped fresh chives


Finely chop the oysters and put them in a bowl over ice. Mix the parsley, pepper, vinegar, and olive oil together. Add half the lemon juice, mix and taste. Add up to all the remaining lemon juice if needed to get the right balance of acidity with the salt of the oysters.

Just before serving, add the shallots and chives, and serve in chilled Chinese spoons either on a tray covered with shaved ice, or on a deep tray decorated with seaweed and shellfish shells covered in gelatin and chilled, so the spoons don’t slide around.


Scallop hash or chopped raw lobster or prawns dressed and served the same way as the chopped oysters.