Laura Smith
Lobster mushrooms (Hypomyces lactifluorum) are an edible fungus with a unique appearance and flavour. They are a safe and easy choice for beginner foragers due to their distinctive bright orange to reddish-purple colour, large size, and texture. Lobster mushrooms are parasitic, growing on host mushrooms such as Russula and Lactarius, which are typically found in coniferous forests. When foraging for lobster mushrooms, it is important to practice ethical harvesting by leaving some for other creatures and future years, and to properly identify the mushroom before consuming it. While it is considered safe for consumption, it should always be cooked before eating, and it is recommended to start with a small amount to ensure it agrees with your body.
| Characteristics | Values |
|---|---|
| Type | Parasitic Ascomycete |
| Scientific Name | Hypomyces lactifluorum |
| Colour | Bright orange to reddish-purple |
| Shape | No stem, no clearly defined cap, no gills |
| Cap | Irregular, bumpy, lighter on top |
| Flesh | White, may brown when old |
| Spores | Reddish-orange perithecial mounds |
| Habitat | Old-growth forests, wooded areas, conifer forests |
| Season | Late July to October |
| Price | $10-25/lb fresh, $50/lb dried |
| Edibility | Edible, widely enjoyed, easy to identify |
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What You'll Learn
Lobster mushrooms are bright orange or reddish-purple in colour
Lobster mushrooms are easy to identify and are often described as "oddballs". They are parasitic ascomycetes, a type of parasitic mushroom that creates spores through special sacs on their outer surface. Lobster mushrooms are the result of the Hypomyces mold attacking Russula and Milkcap mushrooms. The bright orange to reddish-purple colour is a result of this parasitic process. The original host mushroom is often unidentifiable, having been physically changed by the parasite.
Lobster mushrooms are widely eaten and enjoyed freshly foraged and cooked. They are commercially marketed and sometimes found in grocery stores. They are known for their fragrant seafood flavour and firm, dense texture. Lobster mushrooms are considered a great mushroom for beginner foragers due to their distinctive appearance and widespread availability.
When foraging for lobster mushrooms, it is important to look for places where Russula or Lactarius mushrooms grow. In the Midwest, lobsters grow in mixed woods, particularly with birch, aspen, and red pine. In Southern Minnesota, they can be found in mixed hardwood and oak forests. The season for lobster mushrooms typically starts in mid-summer and can last through September or even November in some regions.
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They grow in coniferous forests where Russula and Lactarius are common
Lobster mushrooms are parasitic ascomycetes, a type of parasitic mushroom that creates spores through special sacs on their outer surface. Hypomyces lactifluorum is a parasite that grows as an orange skin on two otherwise inedible species, Lactarius piperatus and Russula brevipes, rendering them delicious. Lobster mushrooms are widely eaten and enjoyed freshly foraged and cooked. They are commercially marketed and sometimes found in grocery stores. They have a seafood-like flavor and a firm, dense texture.
Lobster mushrooms are easy to identify and hard to mistake for another mushroom. Their bright red or orange coloration makes them stand out from the forest floor. They are often found in coniferous forests where Russula and Lactarius are common. In the Midwest, lobsters grow in mixed woods with birch, aspen, and red pine. In Southern Minnesota, they like mixed hardwood and oak forests. In the Pacific Northwest, they may grow with Ponderosa pine. Lobster mushrooms are also found in old-growth forests throughout North America.
To find wild lobster mushrooms, look for places where Russula or Lactarius mushrooms grow. A good trick is to look for large, white mushrooms like Russula brevipes and Lactarius piperatus since they make the best host mushrooms.
Lobster mushrooms are widely eaten and enjoyed freshly foraged and cooked. They are also used in recipes such as mushroom risottos, mushroom ratatouille, and lobster cakes. Lobster mushrooms can be frozen by cooking them in butter with salt and then sealing them in a freezer bag.
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They have a subtle seafood or shellfish aroma
Lobster mushrooms have a subtle seafood or shellfish aroma. They are widely eaten and enjoyed freshly foraged and cooked. Lobster mushrooms are considered a great mushroom for beginner foragers as they are easy to identify. They are bright orange to reddish-purple and solid, with no stems, no clearly defined caps, and no gills. The gills of the host mushroom are obscured by the parasite. The inner flesh of a fresh specimen when cut is almost always pure white. As lobster mushrooms age, they get darker red and even have touches of purple. They are sometimes confused with Chanterelles, but only because they are both short, stout, and brightly coloured.
Lobster mushrooms are Hypomyces lactifluorum, a parasitic fungus that grows as a signature orange skin on two otherwise inedible species, Lactarius piperatus and Russula brevipes, rendering them delicious. Lobster mushrooms are widely eaten and enjoyed freshly foraged and cooked. They are commercially marketed and sometimes found in grocery stores. Lobster mushrooms are sold commercially in the fall. The price of fresh lobster mushrooms is $10-25 per pound. Dried mushrooms are $50 per pound.
Lobster mushrooms are often found near Russula brevipes or Lactarius growing in conifer forests, in particular under ponderosa pine in the American Southwest and the Pacific Northwest. Their range in the woods has been described as "solitary, scattered or gregarious" depending on location. In the Midwest, lobster fungi season will start around mid-summer (late July-August) and can go through September. In the Pacific Northwest, where they may grow with Ponderosa pine, the season will go longer into November. Lobster mushrooms are found throughout North America and they tend to like old-growth forests best.
Lobster mushrooms are easy to identify as they have a distinctive appearance. They are bright red or orange in colour, with a lighter-coloured cap. The top of the cap is often a little bit lighter in colour. Sometimes the mushrooms can have partial white splotches, and there are even completely white varieties. Lobster mushrooms are often covered in dirt, which can be difficult to remove later. They are often found in mixed woods with birch, aspen and red pine. They can also be found in Southern Minnesota in mixed hardwood and oak forests.
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They are vase-shaped with a bumpy, capped mushroom inside
Lobster mushrooms are vase-shaped with a bumpy, capped mushroom inside. The capped mushroom is often referred to as the "lobster tail". The vase-shaped structure is actually a sign of multiple mushrooms fused together, which is where the unique shape comes from. This shape is a key identifier of the lobster mushroom, and it is important to be able to identify this distinctive feature when trying to identify lobster mushrooms.
The bumpy texture of the capped mushroom is another defining feature. This texture is due to the presence of ridges, which can feel bumpy to the touch. These ridges are actually a continuation of the gills, which are found under the cap in most mushrooms. In the lobster mushroom, however, these gills are fused and distorted, creating the bumpy texture.
The colour of the ridges, or gills, can also provide an important identification marker. In most mushrooms, the gills are a key indicator of edibility, with colour providing clues about the mushroom's toxicity. The lobster mushroom defies this rule, as its gills are naturally a bright, vivid white. This is because the mushroom is a parasite, growing on and digesting its host.
The shape and texture of the lobster mushroom are key indicators for mycologists and foragers when identifying this unique fungus. While other mushrooms may grow in a similar way, the vase-like shape and bumpy texture are often the first signs that someone has found a lobster mushroom. Combined with its vivid colours, it is a distinctive find.
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They grow in clusters of 2 or 3, with others up to 5 metres away
Lobster mushrooms often grow in clusters of two or three, with other clusters appearing up to five metres away. This unique growth pattern is a distinctive feature of these mushrooms and can be helpful in identifying them.
When foraging for lobster mushrooms, keep an eye out for these clusters, which can indicate the presence of this sought-after fungus. The clusters typically consist of multiple fruiting bodies emerging from a shared base, creating a striking and distinctive visual display.
The spacing of the clusters, with others appearing at a distance of up to five metres, is another characteristic trait. This pattern may be a result of the mushroom's unique life cycle and its complex underground network. The distance between clusters can also make it a bit challenging to locate all the specimens in an area, so thoroughness in foraging is key.
Knowing this growth pattern can be a valuable tool in the identification of lobster mushrooms. Combined with their bright colour and distinct texture, these clusters of two or three provide confident identification of this delicious and sought-after fungus.
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Frequently asked questions
Lobster mushrooms are not a type of mushroom, but a parasitic fungus that grows on Russula or Lactarius mushrooms. They are edible and have a subtle flavour similar to seafood.
Lobster mushrooms are bright orange or reddish-purple in colour, with a bumpy texture. They are vase-shaped and have a white inside. They are often found in clusters of 2-3, under ferns, Douglas fir, maple trees, and conifers.
When harvesting lobster mushrooms, take no more than one out of every three or four mushrooms to leave some for reproduction and non-human mushroom eaters. Cut them as low as possible along the stem and clean them with a dry brush.
Lobster mushrooms should be cooked thoroughly before consuming. They are best cooked lightly in butter or oil to preserve their unique flavour. Avoid strong-tasting foods like onions or garlic, which may overwhelm their subtle taste.
