Ingredients

• 1 1/2 tablespoons lemon juice
• 1 teaspoon minced shallot (1 small shallot)
• 1/2 teaspoon pink peppercorns, crushed
• 2 tablespoons chilled prosecco
• Pinch salt
• 12 oysters on the half shell
• 2 ounces hackleback, paddlefish or tobiko caviar

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Instructions

1. Combine the lemon juice, shallots and peppercorns in a small bowl. Let sit in the fridge for about 1 hour to let the flavors marry.
2. Just before serving, add the prosecco to the sauce and season with a pinch of salt. Spoon the desired amount of the mignonette sauce over the oysters and top each with a dollop of caviar. Serve immediately.