Start your evening with some French cuisine. This is a recipe I once found in an old article called " Wonderful Food." We have always enjoyed the meal, especially the flamboyant method used to serve the dish.
Fry the onion until tender in oil. Add the crayfish and cook over medium heat just long enough to turn the shells pink. Warm the Cognac in a separate pan. Ignite and ladle it over the crayfish. Let the flame burn out, and then add the white wine. Add the bouquet garni and tomato puree. Season with salt, pepper, and cayenne. Let all this simmer for 6 minutes. Serve sprinkled with garlic and parsley.