1 pound Crawfish tail meat with fat
4 tablespoon Butter
3/4 cup Shrimp or fish stock
3/4 cup Heavy cream
Salt Pepper Tabasco Toast points
In a heavy skillet, melt butter. Add tails and cook 5 minutes. Remove tails with slotted spoon. Add stock. Reduce by 1/2. Add cream. Reduce by 1/2. Season. Add crawfish tails to reheat. Serve with toast points.