Sift the flour and salt into a bowl.

Grate the parmesan into the bowl.

Make a well in the center of the mixture and add the olive oil, egg, and wine.

Bring the mixture together with a fork, then knead the dough with your hands until it is smooth.

Wrap the dough in cling film and let it rest in the fridge for two hours.

Flour your work surface and the dough.

Use a pasta machine or rolling pin to roll out the dough as thinly as possible—about 1.5 mm.

Cut the dough into approximately 5.5 cm round circles using a glass or cookie cutter.

Place them on parchment/baking paper until ready to cook.

Heat the oil in your deep-fryer to 180 degrees Celsius (356 degrees Fahrenheit).

Place 3-5 pieces of dough into the oil at a time (not more, as it will lower the oil's temperature too much).

They will pop up immediately and should be turned with a slotted spoon, giving them about 30-45 seconds on each side.

Remove them and place on oil-absorbing paper, seasoning with salt on top. They are super crispy and should be served relatively quickly.

Continue with the remaining pasta dough.

Heat the milk and cream in a saucepan, but do not let it boil.

Gradually grate the parmesan into the saucepan.

Add the parmesan in small portions, stirring until the cheese is melted and the mixture is smooth.

Let it simmer, stirring occasionally, for about 20 minutes.

Add salt and pepper to taste.

Strain the mixture through a fine-mesh sieve into a siphon bottle. This ensures that no lumps get in—don't worry about losing the cheese flavor, the milk has absorbed it.

Chill the mixture for at least 6 hours before serving.

Add 2 chargers to the siphon bottle one after the other and shake the bottle vigorously for 30 seconds.

The foam is now ready to use.

If you have heads on, break them off and put them in a bag in the freezer. They can be used to make a delicious lobster bisque.

Then break off the middle part of the tail and gently pull out the intestine. This is easier with fresh langoustines, but it can be done even if they have been frozen.

Fill a large pot with water and add vinegar. Bring the water to a boil and add salt.

Add the langoustine tails to the pot and let them boil for 1 minute.

Remove the pot from the heat and strain the langoustine tails. Rinse them with cold water for a few minutes to cool them down. It’s even easier if you fill a bowl with ice water—you can also stop the cooking process by placing the tails in it.

Carefully peel the shells off the langoustine tails: Start by giving the langoustines a gentle squeeze at the top so the shell cracks. Then gently break the shell in the opposite direction and remove the top piece of the shell. Press down at the bottom of the tail, so the meat in the langoustine is pushed upwards.

They are now ready to serve.

Shake the siphon vigorously and pipe the foam onto the crispy pasta chips.

Place a langoustine tail on top of the foam.

Add a basil leaf or two small leaves on top and serve immediately.

Bon appétit.