Indulge in a luxurious, home-cooked version of Per Se's iconic 'Oysters and Pearls,' featuring silky tapioca pearls bathed in a creamy, briny sauce with tender oysters and a generous dollop of caviar.
Rinse the small pearl tapioca under cold water. In a small saucepan, combine tapioca with 1 cup of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until pearls are translucent and tender. Stir occasionally to prevent sticking. Drain any excess water and set aside.
In a medium saucepan or small pot, melt the unsalted butter over medium heat. Add the finely minced shallot and cook gently until softened and translucent, about 3-4 minutes, being careful not to brown it.
Pour in the dry white wine or vermouth. Increase heat to medium-high and simmer, scraping up any browned bits from the bottom of the pan, until the liquid has reduced by half, about 2-3 minutes.
Add the reserved oyster liquor (if using fresh oysters), chicken or vegetable broth, and heavy cream to the saucepan. Bring to a gentle simmer, then reduce heat to low and cook for 5-7 minutes, stirring occasionally, until the sauce has slightly thickened to a light, coating consistency.
Stir in the cooked tapioca pearls and white pepper into the cream sauce. Taste and add a pinch of salt if needed (oyster liquor and broth can be salty, so season carefully). Keep the sauce warm over very low heat.
If using fresh oysters: Gently add the shucked oysters to the warm tapioca sauce. Cook for just 30-60 seconds, or until the edges of the oysters begin to curl and they are just warmed through. Be careful not to overcook them, as they will become tough. If using canned smoked oysters, gently stir them in and warm for 1-2 minutes.
Ladle the 'Oysters and Pearls' mixture into small serving bowls, shot glasses, or espresso cups. Divide evenly among the four servings.
Garnish each serving generously with a spoonful of caviar or fish roe and a sprinkle of fresh chives, if desired. Serve immediately.