Smoked Oyster Caesar

In a food processor fitted with the blade attachment, or in a blender, pulse the egg yolks, lemon juice, Dijon, garlic, 2 teaspoons salt, and Worcestershire until thoroughly combined. With the machine running, add the vegetable oil very slowly to make an emulsified dressing. Drain the oysters from their oil, reserving 1 tablespoon of the oil for the croutons. Add the drained oysters to the dressing and pulse until smooth. Combine crackers, olive oil, 1 teaspoon kosher salt, and black pepper with the reserved tablespoon of oyster oil in a medium skillet over medium-high heat. Cook, tossing often, until the crackers are toasty. Set aside to cool. Put a spoonful of the dressing directly onto each plate. Place a romaine heart half, face up, on the dressing, and drizzle with additional dressing. Top with croutons, cracked black pepper and cheese.