Doesn't look like an infection to me...at least nothing really bad.
I am lagering my first lager right now, a Doppelbock. It stuck it up while fermenting and it seems like most lagers are like that from reading on here. It did taste pretty good though, although it obviously needed some time to lager.
I'm thinking you just need to lager that sucker, bottle, and then make a judgment call when it is bottled. Just doesn't look infected to me.