2 doz. fresh oysters on the half shell
2 plum tomatoes
2 scallions, minced (white and green)
juice of 1 lemon
1 T. horseradish
1/4 t. Tabasco
1/4 t. sugar
splash of vodka
2 oz. black caviar
Peel and seed the tomatoes: plunge the tomatoes in boiling water for 90 seconds, remove and plunge into a bowl of ice water. When cool, cut the core and peel off the skin. Cut the tomatoes in half and squeeze out the seeds and the goo surrounding them. Cut into fine dice.
Mice the diced tomato, minced scallion, lemon juice, horseradish, Tabasco, sugar, vodka, salt and pepper in a bowl. Refrigerate for 30 minutes to let all the flavors marinate.
Place the oyster halves on a large work platter or baking sheet. Pour the marinated tomato topping into a sieve to drain of excess liquid. Spoon a generous dab on top of each oyster. Drop a small blob of caviar next to the tomato mix.
Transfer the oysters to a serving platter. Crushed ice is a good idea if the oysters are expected to wait around before being consumed. If you are like most people I know, ice is superfluous and kind of a hassle. Suit yourself.