In a heavy frying pan, melt butter and stir in oyster juice, Worcestershire and Tabasco. Bring to a boil. Add oysters and cook, turning gently, until edges begin to turn and they grow plump. Place oysters on toast and spoon sauce over top. Serve at once.
Note: Shucked oysters, packed in their own juice, are sold in tubs in the seafood department. As the clerk how many tubs you'll need to make this recipe. If the oysters are particularly large, you may wish to cut back on the number served.