Hot Oysters with Champagne Sauce
First, make the Champagne sauce. In a saucepan, boil the Champagne, or the sparkling white wine, whichever you're using, with the chopped shallot, reducing it down to 1 tablespoon. Remove the saucepan from the heat and beat in the egg yolks. Return the saucepan to a very low heat and add in the butter, bit by bit, the same as you'd do if you were making Hollandaise sauce. When all the butter has melted, fold in the whipped double cream.
Scrub the oysters well. Just before serving, put them into a hot oven, 250°C, 475°F, Gas 9, until they just start to open and release their juices. Using an oyster knife, remove and discard the top shell, place a little Champagne sauce on top of each oyster and put them under a hot grill until thay are golden. Serve them immediately with a wedge of lemon.