Find a sturdy, short knife with a strong blade if you don't already have an oyster knife.
Hold your oyster while wearing a glove to protect your hand and help with grip, then wedge the blade between the shells, about a third of the way from the hinge.
Begin twisting and sliding the blade in an effort to open the shell, while making sure the blade is directed away from you.
Once the oyster pops open, slowly separate and sever the abductor from the shell by sliding the blade closely to the inside of it.
Enjoy topped with caviar and the juice of a fresh lemon wedge.
ETHICALLY MADE IN LOS ANGELES
Be in the know. Join our newsletter for exclusive content, including early sale access, recipes, playlists, event invitations, and more.