Pan-fried langoustines, red pesto sauce and lemon oil

Ingredients for 4 people:

Preparation:30 minutes in advance

Cooking:1 minute

Maceration:2 hours minimum

• 16 large langoustine tails
• 4 tablespoons lemon oil
• Freshly ground maniguette
• Salt

For the lemon oil:

• 1 untreated lemon
• 2 tablespoons coarse sea salt
• Olive oil

For the red pesto:

• 400g tomatoes
• 24 fresh basil leaves
• 1 clove of garlic
• 4 tablespoons lemon oil
• 1 pinch of coarse sea salt
• Freshly ground maniguette

Development:

• Prepare the lemon oil:wash the lemon, dry it and cut it into 5 mm thick slices. 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 cool 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 pesto.