Emily Johnson
Lobster mushrooms are parasitic ascomycetes—a type of parasitic mushroom that creates spores through special sacs on their outer surface. They are not a unique species but rather a normal mushroom that has been attacked by a parasitic mold called Hypomyces lactifluorum. This mold changes the colour, texture, and flavor of the mushroom to the point that the original species is unrecognizable. Lobster mushrooms are gnarled, contorted fungi, averaging 15-20 centimeters in diameter, with an irregular shape and little to no stem. They are heavy, dense mushrooms, weighing around 700 grams.
| Characteristics | Values |
|---|---|
| Weight | Around 700 grams or 1.5 pounds |
| Texture | Firm, dense, chewy, crisp to brittle |
| Colour | Bright orange to reddish-purple, white, saffron, pale orange, pink |
| Shape | Vase-shaped, irregular with little to no stem, and a cracked cap |
| Size | 15-20 centimetres in diameter |
| Smell | Earthy, pleasant, faintly seafood-like |
| Taste | Mild, slightly sweet, nutty, woody, delicate, seafood-like |
| Season | Fall to early winter, mid-summer in some regions |
| Price | $10-25 per pound (fresh), $50 per pound (dried) |
| Preparation | Sautéing, braising, baking, frying, boiling |
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What You'll Learn
- Lobster mushrooms are parasitic fungi that infect Russula and Lactarius mushrooms
- They are commercially marketed and sold in grocery stores
- Lobster mushrooms are dense, firm, and range from 15-20cm in diameter
- They are bright orange to reddish-purple in colour, resembling cooked lobsters
- Lobster mushrooms are used in cooking and as a natural dye
Lobster mushrooms are parasitic fungi that infect Russula and Lactarius mushrooms
Lobster mushrooms are not a unique species but rather the result of the infection of Russula or Lactarius host mushrooms. The original species becomes unrecognisable due to the colour, texture, and flavour changes caused by the parasite. A study from Quebec found that an infected Russula brevipes mushroom contained predominantly lobster mushroom DNA, with only trace amounts of the original species.
To find wild lobster mushrooms, foragers should seek out locations where Russula or Lactarius mushrooms grow, such as mixed woods in the Midwest or conifer forests in the American Southwest and Pacific Northwest. They favour birch, aspen, red pine, and oak forests and are often found near Russula brevipes or Lactarius piperatus, which make ideal host mushrooms. The season for lobster mushrooms in the Midwest is typically from late July to September, while it extends into November in the Pacific Northwest.
Lobster mushrooms are easily identifiable by their bright, cooked-lobster colour and firm, white flesh. They are heavy, weighing around 700 grams (approximately 1.5 pounds), and have a pleasant earthy aroma with a hint of cooked lobster. Lobster mushrooms are distinct from Chanterelles, a similar-looking mushroom, as they lack gills, whereas Chanterelles possess false gills.
While lobster mushrooms are generally safe to consume, it is important to exercise caution. Although no instances of toxicity have been recorded, field guides advise against consuming lobster mushrooms with unknown hosts as there is a hypothetical possibility that the parasite could infect a toxic mushroom species. Additionally, it is recommended to avoid half-parasitised or partially parasitised lobster mushrooms, as they may be unsafe for consumption.
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They are commercially marketed and sold in grocery stores
Lobster mushrooms are widely consumed and commercially marketed. They are sometimes available in grocery stores and have been sold at markets in Oregon. Lobster mushrooms are also available on Amazon and Whole Foods Market. They are sold commercially in the fall, with fresh lobster mushrooms priced at $10-25 per pound and dried mushrooms at $50 per pound.
Lobster mushrooms are not a unique species but rather normal mushrooms that have been infected by a parasitic mold called Hypomyces lactifluorum. This mold alters the colour, texture, and flavour of the mushroom, rendering the original species—usually Russula or Lactarius—unrecognizable. The bright red colour of cooked lobster is distinctive, and infected mushrooms are considered a delicacy. Lobster mushrooms are heavy and dense, with a weight of about 700 grams (approximately 1.5 pounds). The flesh is firm and white, with a subtle scent of cooked lobster and an earthy aroma.
Lobster mushrooms are highly sought-after due to their unique characteristics. Unlike most mushrooms, they retain their firm texture even after cooking. While some describe their flavour as similar to lobster, others liken it to a combination of scallop and mushroom, with mild, slightly sweet, and umami notes.
When foraging for wild lobster mushrooms, it is important to look for large, white mushrooms like Russula brevipes and Lactarius piperatus, as they make the best host mushrooms. In the Midwest, lobster mushrooms can be found in mixed woods with birch, aspen, and red pine, while in Southern Minnesota, they favour mixed hardwood and oak forests. The season for lobster mushrooms in the Midwest typically starts in mid-summer and extends through September. However, in the Pacific Northwest, where they may grow with Ponderosa pine, the season can last until November.
It is important to exercise caution when consuming lobster mushrooms. While they are generally safe to eat, some people may have allergies to them, experiencing symptoms such as intense nausea, vomiting, and diarrhoea a few hours after ingestion. Additionally, field guides caution against consuming lobster mushrooms with unknown hosts, as there is a hypothetical possibility that H. lactifluorum could parasitize a toxic host. However, it is important to note that no instances of toxicity have been recorded, and one author states that there have been no reports of poisoning despite hundreds of years of consumption.
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Lobster mushrooms are dense, firm, and range from 15-20cm in diameter
Lobster mushrooms are widely eaten and commercially marketed, with a seafood-like flavour and a firm, dense texture. They are foraged from the wild and favoured for their unique characteristics. When cooked, they retain their firm texture, making them versatile for various dishes such as pasta, soups, stews, and stir-fries. They are also used as a natural dye, producing shades of orange, pink, saffron, purple, and red.
The dense and firm texture of lobster mushrooms is a result of the parasitic process. The host mushroom is transformed, and its chemical composition is altered, leading to a desirable texture and taste. This process also improves the flavour of the host mushroom, making it more edible and delicious. Lobster mushrooms are heavy, weighing around 700 grams, and have a pleasant earthy smell with a hint of cooked lobster.
The firm and dense texture of lobster mushrooms makes them a beloved choice for foragers and cooks alike. They hold up well during the cooking process and can be cooked in various ways, including sautéing, braising, and baking. When sliced, the flesh is white, dense, and spongy, with a faint seafood-like aroma. This unique texture and flavour profile make lobster mushrooms a sought-after ingredient, despite some concerns about allergic reactions and the way they grow.
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They are bright orange to reddish-purple in colour, resembling cooked lobsters
Lobster mushrooms are not a unique species of mushroom but rather a normal mushroom that has been attacked by a parasitic fungus. This fungus transforms the colour, texture and flavour of its host, resulting in a bright orange to reddish-purple exterior that resembles a cooked lobster. The interior of the mushroom remains white, resembling the colour of cooked lobster meat.
The scientific name for the parasitic fungus that causes this transformation is Hypomyces lactifluorum. It is an obligate parasite, meaning it relies on its host mushroom to survive. The parasite grows on the surface and interior of the mushroom, transforming its flesh from brittle to solid and forming a vibrant orange or red crust on the outside.
The host mushrooms for this parasite are typically members of the Russula or Lactarius families, specifically Russula brevipes and Lactarius piperatus. These host mushrooms are ordinary, non-edible white mushrooms that are transformed by the parasite into a choice, edible delicacy. The bright orange to reddish-purple colour of the lobster mushroom is a result of the parasite's growth, and it is this distinctive colour that gives the mushroom its name.
Lobster mushrooms are widely eaten and enjoyed freshly foraged and cooked. They have a seafood-like flavour and a firm, dense texture. The process of infection by the parasite converts the chemicals in the host mushroom into more flavourful compounds, making lobster mushrooms more edible and delicious. This transformation also makes them easier to identify, as their bright colour and lack of gills set them apart from other mushrooms.
The distinctive colour of lobster mushrooms is not just an external feature, as even when cut open, their dense interior varies from white to orange-white. This makes them stand out from other mushrooms, which typically have gills and a lighter, less dense interior. The size of lobster mushrooms can vary depending on the size of their host mushroom, but they are often heavy and dense, with a reported weight of around 700 grams.
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Lobster mushrooms are used in cooking and as a natural dye
Lobster mushrooms, or Hypomyces lactifluorum, are edible wild mushrooms with a subtle shellfish flavour. They are created when the parasitic Hypomyces lactifluorum fungus infects Russula or Lactarius mushrooms, causing them to change shape, colour, and flavour. Lobster mushrooms can be identified by their bright red colour and are widely enjoyed in cooking. They have a firm, dense texture and can be cooked in a variety of ways, including sautéing, roasting, boiling, and frying.
When cooking lobster mushrooms, it is important to ensure they are cleaned thoroughly before preparation. They can be brushed with an old toothbrush to remove any debris and then soaked in a bowl of water for about 10 minutes. After soaking, they should be washed with running water, and any spots that are too hard to clean can be cut off. Lobster mushrooms are versatile in cooking and can be used in dishes such as risotto, ratatouille, salads, soups, pasta, and as a meat substitute in vegetarian and vegan recipes.
In addition to their culinary uses, lobster mushrooms are also valued for their ability to produce natural dyes. As lobster mushrooms age and begin to decompose, their colour shifts from deep orange to pinks and purples due to changes in pH. These older mushrooms, even if they are no longer edible, can be used to create vibrant dyes. The process involves simmering the mushrooms, straining out the solids, and then adjusting the pH of the dye bath to achieve the desired colour. With an alkaline bath, one can obtain colours ranging from pink to coral, while a neutral or acidic bath yields yellow hues.
The process of dyeing with lobster mushrooms can be customised to achieve different colours. By altering the pH of the dye bath, dyers can produce a range of hues. For example, adding vinegar to lower the pH can result in a bright orange colour, while increasing the pH with washing soda can lead to deeper purples. The intensity of the colour can also be influenced by factors such as the fabric being dyed and the duration of exposure to the dye bath.
Overall, lobster mushrooms are versatile fungi that offer both culinary and creative possibilities. Their unique flavour and texture make them a valuable ingredient in various dishes, while their colour-changing properties provide a natural source of dye for textiles and crafts.
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Frequently asked questions
Lobster mushrooms are gnarled, contorted fungi, averaging 15-20 centimeters in diameter. They have an irregular shape with little to no stem and a cracked cap. They can weigh around 700 grams, which is about a pound and a half.
A lobster mushroom that is too light, has a strong fishy odour, or has turned dark purple is likely too old to eat. Old lobsters have a reputation for making people sick.
Lobster mushrooms are versatile and can be sautéed, braised, or baked. They take longer to cook than other mushrooms and retain their firm texture after cooking. To soften them, consider cooking them twice, for example, frying then baking.
