Actin’ Crazy Oysters with Caviar and Cliquot

This recipe is inspired by the Action Bronson’s track Actin’ Crazy with a special appearance by French Montana.

Serves 6-8.


1 1/2 tablespoons lemon juice

1 small shallot, minced

1/2 teaspoon black or pink peppercorns, crushed

2 tablespoons chilled Veuve Clicquot Brut

Pinch salt

12 oysters on the half shell

2 ounces paddlefish caviar


  1. In a small bowl, add the lemon juice, shallot, and crushed pepper. Let it sit in the fridge for an hour for the flavors to meld.

  2. Just before serving, pop that champagne into the sauce and season with a pinch of salt. Spoon the desired amount over the oysters and top each with a dollop of caviar. Serve immediately.



Susanna Arntzz