Difficulty:[usr 3 ]
Prepare the lemon oil:wash the lemon, dry it and cut it into slices 5 mm thick. Sprinkle them with coarse salt and leave to macerate for 1 hour.
At the end of this time, sponge the slices of lemon and put them in a terrine. Coat them with olive oil and let them macerate for at least 1 hour before using them. You can keep these lemons for 15 days in the refrigerator.
Prepare the pesto:boil the tomatoes for 10 seconds then refresh them under running water, peel them, cut them in half and remove the seeds; chop the pulp. Peel the garlic clove and put it in a mortar with the salt. Crush until smooth, then add the basil leaves and crush again. Pour in the oil and tomatoes, stirring constantly. Add 4 pinches of maniguette.
10 minutes before serving, shell the langoustines, leaving the last ring and the tail.
Brush the flesh of the langoustines with lemon oil, salt them and season them with maniguette. Heat a non-stick pan and cook the langoustines for 30 seconds on each side, over medium heat.
Divide the langoustines and lemon slices among 4 plates. Serve them immediately, accompanied by red pistou.
* Also called Guinea pepper.
Source:La Cuisine des Parfums des Sœurs Scotto, photo by Christine Fleurent
