one dozen oysters
1/4 cup dry white wine
2 egg yolks
1 shallot, minced
freshly ground black pepper
1. Shuck the oysters. Place the meat in a strainer or colander over a bowl to catch the liquid. Discard the shells.
2. Strain the oyster liquid into a small saucepan and add the wine. Bring to a simmer and cook until reduced by about half. Turn oven broiler on and place oysters in an ovenproof broiler dish. Sprinkle each oyster with a little minced shallot and black pepper.
3. Sabayon: In a double boiler or a metal bowl placed over a saucepan, whisk the egg yolks over barely simmering water. Slowly drizzle in the wine-oyster reduction, and continue whisking until the sauce thickens and lightens in both color and texture. This can take up to 10 minutes. Spoon half of the sabayon over the oysters in their shells and broil until the sauce begins to brown on top and the oysters are heated through, about 5 minutes.
4. Pour the remaining sabayon mixture into the dispenser. Charge with 1 cream charger and shake.
5. Plate 5-6 oysters in each serving bowl and dispense the sabayon foam as needed over the platted oysters.