Difficulty:[usr 3 ]
Stalk the snow peas, cook them for 10 minutes in salted boiling water, then drain them and reserve them on the serving dish.
Separate the tails from the heads of the langoustines. Delicately shell the tails without breaking them. Salt and pepper the langoustines and grate the lemon zest on top. Squeeze the lemon and strain the juice.
Heat the oil in a sauté pan, throw in the langoustines, cook them for 5 minutes, turning often, then place them on the snap peas.
Pour the lemon juice and butter into the sauté pan, salt and ground pepper, cook for 2 minutes, coat the langoustine tails.
Serve.
