All langoustines are born male but around aged two, they become female and then start to spawn in their last year, so every adult prawn you eat is a female.
COOKING / EATING BENEFITS
Langoustines are crustaceans of varying size with sweet, firm, meaty flesh. Prawns are naturally pinky-orange in colour and turn a paler pink on cooking. Frozen or ready-prepared langoustine are easier to cook with. Fresh langoustine need roasting or boiling in well-salted water before being pulled from their shells. The ultimate fast food, langoustine are quick to cook and delicious served with just a squeeze of lemon and a dollop of mayonnaise, garlic butter or aïoli, but can also be added to curry, pasta, paella soups and tapas. You can also deep-fry them in batter or peel and poach them and make traditional Scampi Provençal. Pre-boiled langoustine should be reheated gently; don’t re-cook them or they’ll toughen. Alternatively, eat pre-boiled prawns cold in a salad with a vinegar dressing.