Oysters with Sabayon
Open the oysters and collect the juice. Remove the oyster meat and place the shells aside. Rinse the oysters briefly under cold water and drain on paper towels. Wash the shells and allow to dry. Pour the oyster juice through a fine sieve, reserving the strained juice. Bring the juice to a boil and briefly poach the oysters in the juice. Remove the oysters and put them back into the shells.
Mix the champagne with the remaining oyster juice and let it boil for a few minutes, until reduced significantly. Remove from heat and thoroughly whisk in the yolks. Add the butter and whisk over low heat to form a frothy cream. Cover the oysters with the sabayon and serve immediately.