Langoustines with Pesto

by Editorial Staff

Hearty and wholesome, and they look smart on a platter. Pesto langoustines are the perfect appetizer for a dinner party.

Summary

Cook Time	10 mins
Course	Sauce

Ingredients

Langoustines – 800 g
Pesto sauce to taste
Lime – 1 pc.
Olive oil (if desired, you can make oil with red pepper)

Instructions

Defrost frozen langoustines and rinse in cool water.
We will make an incision along the back of each langoustine (see photo). Make an incision along the tail, remove the intestine. Repeat this procedure with all langoustines. It is very convenient and quick to make cuts with kitchen scissors: zip-zip is done, zip-zip is done.
As you cut, fold the langoustines into a suitable shape, in which we will send them to the oven very soon.
We fill each incision with pesto sauce to taste using a special syringe.
The dishes can be drizzled with olive oil or not.
Send the langoustines with pesto sauce to the oven preheated to 200 degrees for 10 minutes.
After 10 minutes, remove our langoustines with pesto from the oven, sprinkle with lime or lemon (whichever you like) to taste.

Enjoy your meal!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.