Crispy langoustines with pistachios
Crisp lobster with pistachios
16 very fresh langoustines, 50g of bread crumbs, 4cs depistaches, 1c of grilled pine nuts, 2c + 2c of olive oil, lemon juice, 1 egg
Shell the langoustines and keep only the tail. In a bowl, mix the bread crumbs, the pistachios and the pine nuts wellcrushed, olive oil and lemon. Coat the lobsters with beaten egg and crunchy mixture. Heat the griddle and grill the langoustines on all sides. (If no plancha, fry them in a drizzle of oil.)
Serve langoustines with mashed sweet potatoes.
