Sautee onions in pan until clear and soft (best with butter). Add garlic and cook. Add diced crayfish flesh. Once flesh is ¾ cooked add brandy and cook out or reduce by half. Add pepper berry mustard and allow to move through the flesh. Add cream and reduce on heat to desired consistency/thickness. Season with sea salt and cracked pepper. Pour into hollowed out Cray tail and top with cheese. Place Cray in grill until cheese is golden brown.
To serve, place with garlic baked potatoes or a crispy salad.
