Cook the langoustines in a court-bouillon or in salted water for 3 minutes. Drain them and shell them to reserve the tails.
On the oven plate set to th. 6 (200°C), add the red pepper and let it roast. Then take it out and run it under cold water, rubbing it between your fingers to remove the burnt skin. Pat it dry and cut it in half lengthwise, scoop out the seeds, cut into strips. Wash the zucchini. Using a sharp knife, cut it into slices.
Put the olive oil in a sauté pan over high heat, salt and pepper the langoustine tails and drop them into the very hot oil. Brown them for 1 minute on each side, remove with a slotted spoon and keep warm.
In the same oil, brown the zucchini slices and the red pepper strips. Degrease. Add the pastis and crumble the savory. Let reduce until dry and grind with the stock.
Recover the zucchini, pat dry on a sheet of paper towel. Do the same with the red pepper and let the sauce reduce. Distribute the zucchini slices in a circle on plates, one slice per langoustine (6 per person), place a langoustine on each slice. Arrange the pepper strips in the centre. Go warm.
Finish the sauce by adding ground pepper and incorporating the butter bit by bit, salt and taste. take out the plates, cover with the sauce.
