Open the oysters over a bowl to collect their liquor. Strain the juice and bring it to a simmer in a sauté pan.
Shuck and clean the oysters. Briefly poach them in the sauté pan for 10-20 seconds per side to firm up; set aside on a clean cloth.
Prepare a fine mirepoix by dicing the vegetables into tiny brunoise pieces. Gently sauté for about 8 minutes until softened. Season with salt and pepper. Set aside.
Add the mirepoix and cream to the oyster liquor. Simmer gently.
Arrange 5 oysters per ramekin or small dish. Warm in a hot but turned-off oven for 1 minute.
Stir the lumpfish roe into the sauce, then whisk in the butter piece by piece off the heat for a silky finish.
Remove the oysters from the oven and generously spoon the sauce over them. Garnish with fresh chervil.
Expert tip: Substitute Fine de Claire oysters with Belon oysters. After poaching, return them to their shells and continue as directed.
Joëlle's insight: The main challenge is shucking the oysters cleanly—the rest is straightforward and rewarding.
