First mix the mayonnaise well with the ketchup, cognac, Tabasco, sugar, lemon juice and dill, then season with salt and pepper.
Soak up the excess juice of the fruit with a paper towel. Add the fruit sticks and onion cubes to the cocktail sauce. Finally add the cooked and peeled crayfish. Garnish with a little dill and serve with the avocado mousse.
You can find the recipe for the avocado mousse in my profile. Alternatively, the cocktail can of course also be served classically in half an avocado or completely without. Easy to prepare.