Pan-Fried Langoustine Tails with Homemade Red Pesto and Zesty Lemon Oil

Serves 4

Preparation: 30 minutes in advance

Cooking: 1 minute

Maceration: Minimum 2 hours

Ingredients:

• 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

Step-by-Step Instructions:

• Prepare the lemon oil: Wash the lemon, dry it, and slice into 5 mm thick pieces. Sprinkle with coarse sea salt and macerate for 1 hour.
• Pat the lemon slices dry, place in a dish, cover with olive oil, and let macerate for at least 1 more hour. Store in the refrigerator for up to 15 days.
• Make the pesto: Blanch tomatoes for 10 seconds, cool under running water, peel, halve, seed, and chop the pulp. Crush peeled garlic with salt in a mortar until smooth, add basil leaves and crush, then incorporate lemon oil and chopped tomatoes while stirring. Season with 4 pinches of maniguette.
• 10 minutes before serving, shell the langoustines, keeping the last segment and tail intact.
• Brush the langoustine flesh with lemon oil, season with salt and maniguette. Heat a non-stick pan and sear over medium heat for 30 seconds per side.
• Arrange langoustines and lemon slices on 4 plates. Serve immediately with red pesto.