I do some of mine as popcorn, shelled raw crays cut into bite size bits rolled into panko crumbs and grated fresh parmesan,& shallow fried, the grand kids love them. The Indian Ocean Rock Lobster web site has a few recipes on there

I think someone on this forum put up a recipe for crayfish gratin the other day. I tried it and was very happy with it. Pretty rich meal though!

http://www.sbs.com.au/food/recipes/crayfish-gratin-langouste-gratin%C3%A9e

the other I just tried last night was to slice the raw tails up into 1-2cm cubes and fry on a hot pan with garlic, soy, wasabi and oil. bloody beautiful. good for a starter

 SPLIT THEM DOWN THE MIDDLE HEAPS OF GARLIC BUTTER WITH SALT & PEPPER AND STRAIGHT ON THE BBQ

mango chutney cray - mmm mmmm

raw, remove tail and cut in half longways,
remove from shell then put back in,
apply generous amounts of mango chutney,
add pre cooked diced bacon,
top off with grated cheese,
line a baking tray with alfoil (make them in the tray is easiest)
cook in pre heated oven @ 180 for 12 minutes,
serve with fresh salad or ???

had it sat night and will again tomorrow night.

 I pickled some the other week Unc, just plain white vinegar and sugar. Having yummy chunks every day till I drop my pots lol. 

 Just tried the popcorn lobster recipe using panko crumbs as per Fish 06's method. Bloody beautiful. 

 Instead of boiling in water, try steaming, you will never boil crays (or crabs, or prawns) again

Willy

http://www.indianoceanlobsters.com.au/recipes.html

 Take one cray tail, the skinned legs of an octopus and one Ablone. Chuck them thru a meat mincer with some garlic,ginger,salt and pepper. Add a small amount of flour to the mix, then push it into an ice cube tray and freeze.

Pop out the cubes, dip into beer batter ( or bread crumb ) and deep fry for a few minutes untill golden brown. 

I used to make up lots like this and cling wrap the ice cube trays so they would store for a while. Then just pop them out whenever i was hungry for some seafood. 

ginger goes well in any bbq cray recipe

I tried steaming mine Chinese steam fish style.

1. Split the tail lengthwise, marinate lightly with pepper. Prepare on a separate bowl some soya sauce + a pinch of sugar.

2. Steam cray tail for 7-9 minutes depends on sise

3. Fry garlic & onions in oil till golden brown with general amount oil left over.

4. Once cooked, remove from steamer and pour the garlic, onion + oil mixture over the cray.

5. Then pour soy + sugar solution over the cray.

6. Garnish with chopped corriander and serve over a bed of steam rice.

I'm pretty lazy in that my recipes need to be easy, but then I also want it tasting awesome (so fancy and simple :P), so here are my favourite ways:

1. White wine sauce
Cut the tail into cubes, fry some fresh chopped garlic with some butter in the pan, chuck the cray in, wait a little, splash a bit of white wine in and let it cook off a little. Then add the lid til almost done and chuck in some cream and wait til it bubbles. Then put over pasta. OMG, so good.

2. Baked
Put some garlic, butter, cheese and bacon on a half cray and pop in the oven on grilled. I really like using prosciutto or jamon Serrano and gruyere cheese (seriously, try it with gruyere, its the best baking cheese ever!).

3. BBQ.
Everyone knows all the recipes. Garlic butter always a favourite. But also, super simple, use some sweet chilli, or use some kecap manis (quite surprised just how good this one was), or some teriyaki sauce.

4. Salt and pepper.
Salt and pepper like squid. Soooo goood. Tastes really sweet.
For the "popcorn" style, try potato flour, it really crisps up (closer to popcorn chicken than the panko, but I love my panko).

5. Super easy curry.
Dice the cray tail. Put three spoons of green thai curry paste in a pan (a good brand really makes a difference). Smear around and let cook just a little then chuck the cray on. Cook til done. Then just chuck in a tin of coconut milk and let it warm up and then just add rice. So easy.

Never really been much of a fan of steaming or boiling unless its chilled with thousand island in a crusty bread roll.

If pan frying cray, as with all seafood, slightly underdone is better than slightly overdone!

Couple of preparation tips:

1. Ice slurry the crays. It makes it heaps easier to separate the meat from the shells. As said before, pulling out the meat then putting it back in when grilling or BBQing makes it easier. If doing an oven bake, you can dice it up and put it back.

2. Everyone probably already knows this one but to separate the tale, cut the clear "skin" between the carapace and the tail, top and bottom (just a nick is fine). Grab the tail and twist clockwise then anti-clockwise then back clockwise to pull the tail out with all the meat from inside the carapace too.

3. Again, everyone knows this, but the feelers can be used to remove the poo chute (although I usually just peel off when I split them). You can also stick a bit up the clacker and twist it round instead of feeding it the whole length.

4. If you're using the tail meat, you can use the shell of the tail, or even better the horns and the legs make awesome flavouring for rice, pasta or try it when cooking risotto. Risotto with a vegetable stock infuses the cray into the stock and also the stock into the cray (so delicious eating the horns when done as they've soaked the stock in).

Yum to lots above.

Also try 2cm squires off cray, Tempura batter, high heat. Deep fry 2-3 mins only. Then Quality Soy, Wasabi and maybe ginger. Just dip in and drool.

Or Just plain Cray sashimi - you have to try this once and youl be hooked.

 This one is pretty good, note - probably a good idea to do this one on a weekend, I did it one night after work and we ended out eating at about 11 with the missus having a kip before dinner.

Also - really rich dish probably want to have this in small portions with the cray tail and crusty bread.

http://www.cookingchanneltv.com/recipes/nadia-g/creamy-lobster-bisque.html

 Mince crays add lots of cracked black pepper a touch of salt, dill and lemon zest. Put this into your home made pasta. Sauce, fry onions, chilli, garlic until brown add home made fish stock and reduce, once reduced add cream. Put this on the ravioli or if you dont have time for the sauce just squeeze fresh lemon and some melted butter on it.

had the cut in 1/2 barbecue garlic butter type tonight also nice, but for the missus and I its back to boiled in sea water, simple tasty and easy clean up[old school I guess]and much more flavour! opps also tried the horns and legs for rice.

ive been removing them from shell,
then wrapping chunks in bacon or pancetta ,
skewer or stick of rosemary leaves removed to secure bacon then barbecue in oil and butter.
pretty good

also after morning pull of pots a good breaky dish.
remove from shell and use to fill an omelette,
add some cherry tomatoes and chives etc.

Anybody got any good recipes for pickled crayfish?

I just want to add if you do the Garlic butter BBQ in shell crayfish which is probably my favourite you need to buy a weber. Don't know why but they taste even better and jucier haha

Another one i have been doing a bit off it remove shell, remove skin, straight into a cryo bag with a few different ingredients be it garlic/butter or Lemon/dill/butter

Into the Sous Vide machine and done in 45min. Can be put straight onto rice or onto the grill for a touch up what ever you prefer but be warned it will actually melt in your mouth like butter!!

crayfish mornay vol au vants, I'm sold for something a bit different very nice

 Popcorn cray is out of control. Had some last night knocked everyone away with a dip in some garlic aolie