Clean and briefly rinse the chicory, then cut into wide strips. Break crawfish out of shell, cut in half lengthwise from the back, carefully scoop out the intestines.
Mix mayo with paradeis pulp, a little bit of freshly grated ginger root, stiffly whipped cream and cognac. Arrange chicory strips and crawfish tails on a flat salad plate or in cognac bowls. Spread the sauce evenly over the top and serve on the spot.
Serve with baguette bread and a young Chardonnay or possibly Sancerre wine.
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