Mix the tomato sauce and Worcestershire sauce together and keep it aside.

Cover an oven tray with a bed of coarse salt and put the shucked oysters on it. Divide the bacon over the oysters and top them with about 1 tsp of of Kilpatrick sauce per oyster.

Grill the oysters for 5 to 8 minutes or until the bacon is crispy and cooked through.

Serve immediately with the extra Kilpatrick sauce and lemon wedges.