1 lb crawfish tail meat with fat
4 tablespoon butter
3/4 cup shrimp or fish stock
3/4 cup heavy cream
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.
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