Lightly season crawfish tails with the Creole seasoning, garlic, rosemary, and grapeseed oil.
Preheat a large skillet over medium high heat; add the crawfish in the pan being careful not to burn.
Remove crawfish and deglaze pan with hot sauce, Worcestershire, lemon juice and beer.
Reduce liquid by half, reduce heat to medium, and add heavy cream. Place crawfish back into pan and stir in butter a pad at a time until sauce consistency is achieved.
Adjust seasoning and serve over buttermilk biscuits.
For Shortcake, sift together all dry ingredients in a mixing bowl. Small dice half of the butter, and using your hands work the butter into the flour until the mixture/dough is the size of peas. Add buttermilk and mix well until it forms a ball. Slice the rest of butter into paper thin pieces. Place dough on a floured surface, roll out the dough into a 1/4 thick rectangle. Layer the top of the dough with some of the sliced butter. Fold the dough over on itself and repeat method above three times. After the third time of folding, roll the dough 1-inch thick. Cut out biscuits using a 2-inch cutter and place on a baking tray lined with parchment paper. Bake for 10-15 minutes or until golden brown in an oven preheated to 350 degrees.
For Aioli, blend all ingredients well until free of lumps and set aside for garnish.
For Garnish, take rosemary and insert into ½ lemon pieces and place on dish. Drizzle St. Arnold's aioli over entire dish. Top with chives and crawfish body.