Directions:
Preheat the oven to 400 degrees F.
In a saucepan over medium-high heat, add 1 tablespoon of butter, garlic, and shallots. Sautee lightly for about 2 minutes; add brandy and flambé (ignite), stirring constantly.
Add the wine, shrimp stock, and crawfish juice and reduce it by half.
Add heavy whipping cream and continue cooking.
When the sauce is at a smooth consistency, stir in the remaining butter and mix well.
Add remaining Crawfish tail meat and cook for another 2 minutes. (The sauce should have the consistency of Alfredo Sauce.)
