Recipes from Oceanic Gastronomy at Delaware's Rehoboth Beach

Courtesy of Nage Restaurant
1 tablespoon shallot, minced, per bowl
2 ounces blended oil
1/2 cup pancetta, small dice
1 cup sherry (Harveys)
1 cup oyster liquor
2 quarts half and half
2 quarts heavy cream
1 ounce Worcestershire
10 shakes Tabasco® sauce
2 bay leaves
1/4 cup dry thyme
Salt and pepper to taste
1 splash sherry vinegar
Sweat with oil and pancetta.  Deglaze the pan with sherry.  Add oyster liquor, half and half, heavy cream, Worcestershire, Tabasco, bay leaves, thyme, salt and pepper, and sherry vinegar and simmer for 20 minutes. Strain and cool and reserve for turnout.

Turnout:
Sweat shallots in a scant amount of oil.  For each bowl, add 5 oysters and season with salt and pepper. Add 8 ounces of seasoned cream (above) and a pat of butter. Heat until oysters begin to curl.  Transfer to bowl of choice, drizzle with truffle oil, and top with a crostini.