Lobster mushrooms are a type of fungus that colonizes other fungi, creating a reddish-orange sheath that resembles a cooked lobster. They have a unique flavor that complements many dishes and can be found in markets or picked by experienced mushroom hunters. Caution is advised as they could potentially colonize a toxic host.
A lobster mushroom isn’t actually a true mushroom; it is a type of fungus that colonizes other fungi. When the mushroom is left undisturbed, it will completely cover its host with a reddish to bright orange sheath that resembles a cooked lobster. As a result, people collectively refer to the host and the fungus as “lobster mushroom.” Lobster mushrooms can be quite tasty, due to the unique combination of the flavor of the host and that of the colonizing mushroom, and are eaten in many parts of the world.
The colonizing fungus is called Hypomyces lactifluorum and seems to be quite demanding. It tends to colonize members of the genus Russula or milk caps, in the genus Lactarius. Fortunately for humans, mushrooms of these genera are edible and are often enjoyed on their own. As the fungus encases the host fungus, it also develops tiny white dots that are likened to pimples, turning the lobster mushroom somewhat rough to the touch. If the mushroom is not picked, the mushroom will contort the host into a bizarre shape that can render the host nearly unrecognizable.
The flavor of a lobster mushroom is said to resemble that of a real lobster, with a slightly marine flavor and thick texture. In some Lactarius species, even a lobster mushroom can be a bit spicy. Lobster mushrooms can be used in a wide variety of dishes; they are well suited to baking, sautéing and frying and their unique flavor can complement numerous different foods. They’re also great on their own, fried in a little butter.
These bright orange mushrooms are fairly easy to identify, but amateur mycologists should use some caution. Mushroom guides do not recommend picking and eating a lobster mushroom unless the host can be identified, as the mushroom could potentially colonize a toadstool. Identifying the host can be very challenging and some mushroom hunters take a chance, since lobster mushrooms have been eaten for hundreds of years with no reported disease, but if you are inexperienced with mushroom identification, you should go out with someone who knows what he’s doing.
If you don’t feel up to picking lobster mushrooms yourself, some markets and groceries carry them during mushroom season. Look for solid specimens with no soft spots, slime, or obvious dark discoloration, and store the mushrooms in a paper bag in the refrigerator for a week before using. You can also purchase dried lobsters that can be rehydrated for cooking.
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