Split the cray and remove stomach sac & intestinal tract, etc (for fresh cray get a large, sharp knife and split down between the eyes, wrapping the cray in a damp cloth and leaving it in the frdige for 1/2 -1 hr before hand will make the cray a little sleepy and relaxed to assist the process)
Dress the flesh with lemon juice, olive oil, salt & pepper and top with lemon zest.
Add chilli if you like
Roast in a pan in the wood-fired oven for about 8 minutes, rotating the pan regularly so as to cook evenly
Fress with more lemon juice & extra virgin olive oil to serve
Seasonal side salad
Combine ingredients and dress with salt & pepper, & good quality Tasmanian Olive Oil