Smoked Oysterswith Tomato Horseradish Sorbet and Chipotle Cream


Smoked oysters are just the thing for a special, memorable meal.


Tomato Horseradish Dots:

4 Roma tomatoes
2 Tbsp heavy cream
2 Tbsp jarred horseradish
1 Tsp kosher salt
½ Tsp lemon juice

Chipotle Cream Dots:

2 C chipotle in adobo, canned
2 Tbsp heavy cream

Smoked Oysters:

6 large oysters
2 sheets aluminum foil
1 large sous vide pouch
1 Tsp applewood chips
Smoking gun fitted with glass cloche


Brunoise red onion
Brunoise red pepper
Small dice lemon segments



  • Sous vide circulator
  • Sous vide pouches
  • Chamber sealer
  • Aluminum foil
  • Applewood chips
  • Smoking gun fitted with glass cloche
  • Antigriddle (optional)


Prepping time: 30 minutes / Cooking time: 20 minutes




For the Tomato Horseradish Dots:

  1. Bring a large pot of water to a boil and set a bowl of ice water on the side. Wash tomatoes and score one end with a paring knife.
  2. Boil tomatoes until the skin starts to loosen, 30 seconds to 1 minute. Chill immediately in ice water. Peel the skin and then quarter and remove the seeds.
  3. Place tomato in a blender with remaining ingredients.
  4. Blend until smooth and transfer to a squeeze bottle.
  5. When ready, pipe dots or other designs onto chilled antigriddle. If you don’t have an anti-griddle, you can pipe the sauce directly on the oyster when serving.

For the Chipotle Cream Dots:

  1. Place ingredients in a blender and purée until smooth. Transfer to a squeeze bottle.
  2. Pipe dots or other designs onto chilled antigriddle, if using.

For the Smoked Oysters:

  1. Preheat water bath to 181°F (83°C). Rinse oysters under cold running water and scrub away any dirt. Discard any oysters that have broken shells or are open.
  2. Prepare an aluminum foil envelope that will fit the inside of the sous vide pouch and place in the pouch.
  3. Place oysters in a single layer inside of the aluminum envelope. Seal in a chamber sealer at 100 mBar with 0 seconds post evacuation.
  4. Cook oysters in water bath for 12 minutes.
  5. Cool at room temperature for 5 minutes, and then in cold water 5 minutes, and then finally in ice water for at least one hour.
  6. Shuck oysters and cut the muscle to release them. Keep the oysters with their juice in the shell.
  7. Using the glass cloche for the smoking gun fitted with applewood chips, smoke oysters with a few drops of olive oil drizzled on top for 2 minutes, 6 at a time. Keep chilled over ice.

To Serve:

1. Place 6 oysters on a plate with crushed ice.
2. Top with tomato horseradish and chipotle cream dots.
3. Top with lemon segments.
4. Garnish with microgreens.

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