Difficulty: 3/5
Destring the sweet peas, then cook for 10 minutes in boiling salted water. Drain and arrange on a serving platter.
Carefully detach the langoustine tails from the heads. Gently shell the tails without breaking the flesh. Season with Guérande salt and freshly milled pepper, grate lime zest over top. Squeeze the lime and strain the juice.
Heat the olive oil in a sauté pan. Add the langoustines and cook for 5 minutes, turning frequently until golden. Transfer to the peas on the platter.
In the same pan, add the lime juice and butter. Season with salt and pepper, simmer for 2 minutes to form a sauce, then spoon over the langoustines.
Serve immediately for peak freshness and flavor.
