A Recipe from the Past – East Bay Lodge’s Oysters Moscow

Some of you of you who have had sand in your shoes for a while, long time Cape Codders and Osterville residents, will remember the East Bay Lodge.  The East Bay Lodge has been gone for almost 20 years.  It had an elegant dining room with a beautiful view of East Bay.   Some of the former diners still remember the outstanding service and the incredible meals (the Chateaubriand, Tournedos Homard, Veal Francaise, Lobster Thermidor, Seafood Platter and more) served at the East Bay Lodge.  But the menu item offering that is still remembered today is the Oysters Moscow.  In our research of the East Bay Lodge we were able to find their recipe for Oysters Moscow.  Enjoy the nostalgia – and the oysters!!!

Oysters Moscow
Servings:  3 dozen oysters

Creme Fraiche:  1 cup heavy cream and 1 Tbsp. buttermilk

3 dozen oysters
1/4 to 1/3 cup high-quality vodka
2 oz. caviar
Smoked sea salt
Chives (optional)

Crème Fraîche
(Today you can also purchase Creme Fraiche at most supermarkets and specialty stores.)
• Heat the cream to 105 degrees. Remove it from the heat, add the buttermilk and mix.
• Cover loosely with plastic wrap and store at room temperature for 24 for 48 hours, lightly mixing every 6 to 8 hours until it is thick.

For the oysters:
• Shuck the oysters, place them on the half shell and dash each with a few drops of vodka.
• Top each oyster with 1 to 2 teaspoons of the crème fraîche and about 1/4 teaspoon of caviar. Finish with a pinch of smoked sea salt and fresh chives.

For GREAT dining on the Cape: https://www.capecodrestaurants.com/index.php

For GREAT places to stay on the Cape: http://www.capecodhotelsandmotels.com/index.php

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