Cut in half, remove intestines.
Make a basting sauce with butter, touch of garlic, juice of half a lemon and a pinch of salt over low heat - do not boil - it will make the lemon go real bitter.
Your coals must be very hot and your grid height adjustable.
Baste the crays generously on the flesh side and place flesh side down on grid (be ready with some water to put out any flames).
You can now also baste the shell with the remaining basting sauce.
Braai quickly until slightly carmelized, turn over - shell side down, raise the grid and braai until done - not more than 10 minutes.
Enjoy!