How to make
Wash the langoustes and make an incision from the head to the tail. Mix the olive oil with the salt and white wine and pour this mixture over the langoustes. Leave them for 10 minutes in the refrigerator.
Remove the crusts from the bread slices. Tear the basil into separate leaves and add it to the bread. Chop the garlic into small pieces and add it to the mixture. Squeeze out half of the lemon juice into the mixture, add the parmesan and blend everything.
Roll the langoustes in this mixture and arrange them in a tray, covered with baking paper. Bake for 20-25 minutes at 430°F (220 °C) until golden.
Cut the cherry tomatoes into halves, cut the remaining half lemon into thin slices. Serve the langoustes with the cherry tomatoes and the lemon slices.
