Heat 1 Tbsp butter, tomatoes, tomato paste, bell pepper and parsley in saucepan.  Add crawfish tailmeat and cook for 20 minutes.  In separate bowl, combine eggs, cream, salt and pepper; mix well.  Melt 2 Tbsp butter in frying pan on low fire.  Pour egg mixture into frying pan.  When egg mixture starts to set, pour crawfish and tomato mixture on half of egg mixture.  Fold other half over the crawfish.  Cook another 45 seconds then remove from pan and serve immediately.