Stop it!!! 

 Softened butter mixed with chopped garlic, chilli and kaffir lime leaves.  Cook flesh down for a minute or two, turn over and smear the butter all over.  Allow to cook in the butter in the shell...

Nomnomnomnom...

Sounds delishhious Randall I  Might give that recipe a go tomorrow night! I just did the basic butter and garlic tonight! Has anyone else got any recipes worth a try?

 I split the cray and then marinade it in lemon juice for 20 minutes.

Then bbq drizzled with butter and chilli flakes. The lemon juice starts the cooking process. Very nice. My wife normally just tolerates cray...but she loves it this way.

 You guys are killing me..

 Can I ask what you used the Occy for?

 Occy salad tonight, last night it was marinated & grilled on BBQ. Tonight 1/2 of it was marinated for seafood salad. The other half will be pickled. Getting 1 a day in pots. Decent sized ones

 Very nice, I love Occy probably the ding in me. I always cook some up for Xmas and then marinated in lemon juice, garlic and fresh parsley. 

 I've been blanching them to get skin off! Works ok! Not to keen on belting them on a rock! Kids love them 

 Sounds good Andy, used to catch heaps as a kid and mum would marinate in a jar. Old man used to have some with his beers if I left any behind.

Bryce , if you like hot stuff try this chill mussel/cray recipe in a wok below
you can use either meat or a combo of both
hezzy

first of gather all the ingredients together ,,, you may want to adjust the chilli to your liking as this is reasonably hot ........not lip burning though ;D ;D ;D ;D ;D

approx. 1kg new zealand green lip mussel meat only, no shells , or 1kg of green cray tails cut up into large chunks marinated with half a cup of tomato sauce and half a cup of sweet chilli sauce for at least 2 hours in bowl together

1tin of condensed tomato soup [any brand will do ]but ''big red ''is best
1 large brown onion
1/2 bunch spring onions chopped up
2 capsicums , any colour ,i use red and green for the diff look only
4 small red birds eye chilli chopped up
2 large spoon fulls of fresh minced garlic
sml amount of oil [ 2 spoon fulls ]for frying with
fresh chopped parsley , basil and thyme to add in at last minute

cut up the onion and capsicum into a rough dice .suits the larger .pieces of mussell meat or diced fresh green crays tails .

chop the chillis up and add to the garlic .....

so all ingredients will be ready to go

...heat up the oil in a wok ......thats what i use a heavy cast iron wok .then when the oils hot add in the garlic chilli mix and cook for a few minutes till golden colour

add in the chopped up capsicum and onion/spring onions , cook off til still crunchy

add in the mussell /cray meat .........stir through and cook out for five minutes

last step add in the tin of condensed tomato soup only [ dont add any water etc ] and cook out for another five mins max ...........dont overcook then serve on the table in the wok with a cold beer and buttered [not margarined] crusty bread

good on cold nights or outside entertaining/camping trips

anothery here
GREEN CRAYS TAILS IN GARLIC CREAM SAUCE

same as above , get all your ingredients together before you start to cook

1 kg of green cray tail meat cut into chunks marinated in a good dash of fish sauce
2x largish spoon fulls of fresh chopped garlic
2 large knobs butter [50-100gm s
1/2 bunch of spring onions cut up ,
3x cups of any fresh cooked pasta
1x 300ml of fresh whipping cream
fresh chopped parsley

heat up a heavy based frying pan , with a large surface area add in the butter and garlic , cook off for 2-3 mins , add in the spring onions , sauté for another 2 mins , add in the green cray tails , cook until 40% done , then add in the cream and pasta ,
reduce [boil ]over a hot heat 3-5 mins max until the cream starts to bubble and thicken up with the pasta

once the whole cray, pasta cream mix has thickened , remove add the parsley, salt and ground black pepper to taste

serve the lot on the table , with whatever you want ,[usually a salad ] but crusty bread and butter is good , again to clean up the frying pan juices !!

hezzy

 Bryce, what temp and how long do you grill them for?

 Just finished grilling 16 for wife's sisters pre wedding dinner tonight! I had it on 200 and had Crays about 2 - 2 1/2 inches from grilled until cheee melted and went golden brown on top!!  

 Yesterday. Cut them in medallions( with shell on) soaked them in brine for an hour. Drained them . Straight in fish smoker . Turned out mint. Also done squid in there at same time.