2 teaspoons butter (unsalted)
6 pastry shells
About 10-12 ounces of beluga caviar
6 raw oysters, shucked
Freshly ground pepper to taste
Freshly squeezed lemon to taste
French bread, sliced thinly (and toasted lightly if you prefer)
Lightly butter the pastry shells and fill with caviar. Make a hollow in the center of each and place an oyster inside. Sprinkle oyster with pepper and a bit of lemon juice. Serve immediately with chilled champagne and the French bread with butter on the side.