1 Put the crayfish in a large pot of water with the bay leaves, peppercorns, thyme and onion. Bring to a boil and simmer for 10 minutes.
2 Strain the crayfish, reserving the liquid, and peel the tails. Reserve some of the heads and tails for the garnish. Set the tail meat aside.
3 Heat the butter in a wide pan and gently cook the onion and garlic until soft but nor brown. Add the carrot and tomatoes and cook for one minute.
4 Stir in the rice and pour over the wine. Let the wine evaporate then add one ladle of the crayfish liquid. Stir until the liquid has been absorbed by the rice then add another ladle of the liquid. Continue cooking like this, stirring all the time, until the rice is tender. You may need to add a little water.
5 Stir in the peas, lemon juice and crayfish tails and season with salt and pepper. Spoon onto warmed serving dishes, scatter over the parsley and serve garnished with sage leaves and the reserved crayfish shells.