3 doz. fresh oysters
10 oz. champagne
4 shallots, finely chopped
2-3 tsp. lemon juice
3 egg yolks, beaten
1/4 c. butter
Pepper to taste

Shuck and rinse oysters and return to cleaned half shells. In a heavy saucepan, simmer 8 ounce champagne, shallots and pepper until champagne almost evaporates. Mix lemon juice, remaining champagne and egg yolks. Pour over reduced mixture and thicken over low heat. Add butter slowly and whisk until blended. Pour over oysters and broil until bubbly and brown.