melt the butter in a sauté pan over a moderate heat

add the garlic, spring onions, tomatoes, salt and pepper and saffron

cook until the spring onions are translucent

add the crayfish and cook until nearly done

flambé with the Brandy

cook gently until the crayfish are heated through

place the rice on the plate, add the chives, then the crayfish, spoon over some sauce and serve with the lemon wedge