Poach the quails’ eggs for 3 minutes and refresh in cold water when cooked.
Remove the intestinal tract from the crayfish by pinching the middle section of the tail between your thumb and forefinger, then twist and pull. Discard the fat from the pan, add the fish stock and dry sherry and bring to the boil. When boiling, plunge in the crayfish and cover with a lid. Cook the crayfish for 3 minutes in the liquid and then remove them and drain. Add the carrot and shallot to the liquid and continue boiling until it is syrupy. Meanwhile, remove the tail meat from the crayfish (save the shells as they are very good in a sauce or soup). Remove the legs and breasts from the quails.