Recipe: Langoustine Tails with Golden Balls and Pesto

1 In the first place, in the morning for lunch or at lunch for dinner, let's prepare our langoustines.

2 In a large pot pour 4 to 5 liters (5.25 qt) of water, add your tea ball, salt with coarse salt and bring to boil for 5 minutes, then plunge your langoustines just as the boil resumes, turn off the heat and cover for 10 minutes.

3 Drain your langoustines then lay them flat until they cool, keep the broth well, which will serve us right away.

4 Put half of the broth* back to boil, pour the turmeric powder, and at boiling point the small pellets cook for 6 minutes, then turn off the heat, cover then 10 minutes later drain your pellets and reserve them in a salad bowl.

5 So the langoustines and the small pellets are cold, then detach the langoustine tails then ring after ring shell them, arrange them side by side on a plate with just a turn of the mill and a touch of olive oil and cling film.

6 In a salad bowl pour ½ lemon juice, 1 tablespoon of olive oil a pinch of Espelette powder a little fine salt and the mint leaves stir then mix in your pellets taste the seasoning and put in the cold filmed.