Peel and cut the shallot very finely. Bring to a boil with half a bottle of Lindemans Gueuze Cuvée René and reduce the beer on high heat until almost half of the liquid has evaporated.
Open the oyster shells, loosen the oysters, pour the oyster juice into the pan and put the oysters aside.
Arrange the hollow oyster shells on a bed of sea salt and put a raw oyster into each shell.
Preheat the grill.
Add the egg yolks to the oyster juice and place the saucepan in a bain-marie or over very low heat.
Cut the butter into small pieces.
Pour the rest of the bottle of Cuvée René into the oyster juice and whisk in the butter until you have a light sauce.
Season with salt and pepper and divide the sauce between the oyster shells.
Place under the hot grill until they have a nice colour and serve immediately.
