Champagne & Brie Sauce
Heat the Oyster Shells on the Grill at a Medium High level.
Add the Champagne & Brie sauce and the Oyster to the shell.
Once the Oyster has plumped up, carefully remove from the Grill and set on the serving platter. Top the Oysters with the Cajun Caviar (I prefer the Spicy), and some thinly chopped Chives. Enjoy!
1½ cups Champagne (preferably a dry Champagne)
8 oz. Brie Cheese
1 teaspoon cornstarch
Remove the Brie from the package, and trim the rind. Cut the Brie into small chunks. (If it gets too soft, place it in the refrigerator for a few minutes to firm up)
Pour the Champagne into a skillet and reduce by half over Medium High heat. Lower the heat to Medium, and add the cubed Brie into the Champagne a little bit at a time while constantly whisking. Once all of the Brie is incorporated, sprinkle in the corn starch and whisk vigorously.
Strain the sauce through a fine mesh strainer to catch any clumps that might have formed, and set the sauce aside. Keep the sauce warm until ready to use, or chill and reheat using a double broiler when ready.