- 16 large langoustine tails
- 4 tablespoons lemon oil
- freshly ground maniguette*
- salt
- for lemon oil: 1 untreated lemon
- 2 tablespoons coarse sea salt
- olive oil
- for the red pesto: 400 g tomatoes
- 24 fresh basil leaves
- 1 garlic clove
- 4 tablespoons lemon oil
- 1 pinch coarse sea salt
- freshly ground maniguette*
- Preparation time: 30 minutes
- Cooking time: 1 minute
Difficulty: [usr 3]
- Prepare the lemon oil: Wash the lemon, dry it, and cut into 5 mm thick slices. Sprinkle with coarse sea salt and macerate for 1 hour. Blot the slices dry, place in a terrine, cover with olive oil, and macerate for at least 1 hour. Store in the refrigerator for up to 15 days.
- Make the red pesto: Blanch tomatoes for 10 seconds, refresh under cold water, peel, halve, seed, and chop the pulp. Crush peeled garlic with salt in a mortar until smooth. Add basil leaves and crush. Stir in oil, tomatoes, and 4 pinches of maniguette.
- 10 minutes before serving, shell the langoustines, keeping the last ring and tail intact.
- Brush langoustine flesh with lemon oil, season with salt and maniguette. Heat a non-stick pan and sear for 30 seconds per side over medium heat.
- Arrange langoustines and lemon slices on 4 plates. Serve immediately with red pesto.
*Also called Guinea pepper.
Source: La Cuisine des Parfums des Sœurs Scotto, photo by Christine Fleurent
