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.