In a small skillet, melt the remaining 1 tablespoon of butter.

Sprinkle with remaining 1/4 teaspoon salt and set aside.. Preheat broiler to high with oven rack 6 inches from heat.Place 2 quenelles in each of 8 (12-ounce) gratin dishes and spoon 1/2 cup lobster sauce into each dish over quenelles.

Place gratin dishes on a rimmed baking sheet and broil until sauce begins to bubble and lightly brown, 2 to 4 minutes.Set hot gratin dishes on serving plates.. Divide mushrooms and crayfish tails evenly among gratin dishes.Sprinkle each dish with 1/4 teaspoon cognac.

Top each with 1 whole crawfish and garnish with parsley..orange juice concentrate or orange sorbet.

4. peeled sections of pomelo or grapefruit (chopped).

In a cocktail shaker, muddle the pomelo with the mint and orange juice concentrate.2 tablespoons finely chopped fresh ginger.

1 pound carrots, sliced.1/2 head cabbage, cut into chunks.

1 whole Scotch bonnet pepper.1 tablespoon fresh thyme leaves.