Recipes | February 15, 2024

Fresh Lissadell Wild Atlantic Oysters with a Warm Guinness Sabayon



1 dozen of the finest fresh Lissadell oysters,

shucked and in the half shell – on a bed of ice with lemon wedges.

Sabayon -

6 egg yolks

50 ml Guinness

50ml Champagne

Pinch of sea salt

1 teaspoon of dark brown sugar

1 tbsp. finely chopped tarragon & Dillisk seaweed.


Over a high heat in a double boiler whisk all the ingredients together with a sabayon whisk by hand.

The sabayon will thicken and foam very quickly.

Quickly spoon the warm mixture over the prepared oysters.

Enjoy straight away.

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