Baked Oysters in the Shell

Directions

1. Open the oysters one hour in advance. Drain the first water. Prop them on a plate and let cool, do not refrigerate.
2. Retrieve the second oyster water by filtering it through a sieve.
3. Pour into a saucepan. Add the white wine, lemon juice, butter and finely chopped shallot.
4. Reduce over high heat. It should remain as much as two tablespoons of liquid.
5. Add cream, pepper, then remove from heat, add the egg yolk.
6. Let thicken slowly over low heat: at this point, the sauce should not boil over.
7. Turn on oven grill position to 430° F (220 °c).
8. Drain all the remaining water in oysters then place them on the oven grid. Divide the sauce into each oyster (about 1 teaspoon per oyster). Pass them under the grill for about 2 minutes while monitoring the color so not to over heat.
9. Arracnge the baked oysters on the beds of coarse salt and serve immediately.