Slice french bread in half lengthwise. Scoop out the center of lower half and process in a food processor to make the bread crumbs, set aside.
Place both halves of bread loaf, cut side up, on cookie sheet. Melt butter in a small saucepan, and blend in onion, thyme, basil, and paprika. Brush 2/3 of butter mixture over cut sides of bread, covering completely. Bake at 350°F degrees for 15 minutes or until toasted.
Rinse oysters in cold water; drain. Mix egg, salt, and pepper in small bowl. Dip oysters into egg mixture; then coat with bread crumbs. Saute oysters in 2 tablespoons of butter until golden brown.
Fill lower half of bread with Oyster filling. Cover with top half of bread loaf and brush with remaining seasoned butter. Bake an additional 5 to 10 minutes.
Cut into 6 diagonal pieces; garnish each piece with a wedge of lemon. Serve hot.