Boil spelled until al dente.
Heat up a frying pan, then add shallots and fry with garlic.
Add wine and simmer until reduced. Add chicken broth.
In the spelt, add the finished broth with evaporated wine, bisque (shells of king prawns with tomato). Boil.
Add crayfish tails, cold butter to puff and parsley. Garnish with a sprig of rosemary.