I do mine the same as you in a way.
Remove the claws, remove the lid, split body in half and brush out all the guts etc.
Hit the claws with the back of a knife to crack so the flavour can get in.
Then in a pot with chili, garlic and olive oil and cook until all is red in colour.
Tip - use a rolling pin along the length of the legs and fins to get the meat out.