Allow 3 to 6 oysters for each person. Have oysters freshly opened and on deep part of shell. Cream the butter, add the rest of the ingredients. Divide this mixture and put a bit on each oyster. Then cover each oyster with a slice of bacon. Set shells on baking tin, in a hot oven; cook about 12 minutes, or until bacon is crisp. Serve at once with a quarter of lemon.