We've used this a few times lately, a real winner. You can do it on the BBQ or under a griller.

use halved full green crays, wash out the mustard, etc.

250 gm butter

Ten kaffir lime leaves

0ne long chili

four garlic cloves ( or 3 heaped teaspoons of Black and Gold crushed garlic )

Two kaffir limes cut to wedges

This will do four size crays, might want to proportion up if you are cooking four jumbos.

let the butter soften at room temp, chuck the butter, roughly chopped chilli,finely sliced kaffir limeleaves and garlic in a blender and mix well.

Drop the cray halves flesh side down on the BBQ or under the griller, cook just a little then turn flesh side up, and smother with the butter/chil/lime leaf/garlic mix. Finish cooking. Serve with the lime wedges.

Easy and delicious.