Laura Smith
Lobster mushrooms are a parasitic fungus that infects other mushrooms, altering their shape, colour, and flavour. They are prized for their bright orange or red-orange colour, dense texture, and nutty, sweet aroma reminiscent of steamed lobster. They are typically found in forests with spruce, hemlock, and Douglas-fir trees, as well as pine, oak, or other hardwood trees with a good layer of decomposing leaves. When preparing lobster mushrooms, it is important to clean them thoroughly using a dry brush to wipe away the dirt and a quick rinse in cold water if necessary. They can be used in a variety of dishes, including pasta, soup, seafood dishes, and vegetarian recipes. Some popular preparation methods include pan-frying, sautéing, and tempura frying. Lobster mushrooms can also be dehydrated or powdered to intensify their flavour and aroma.
| Characteristics | Values |
|---|---|
| Scientific name | Hypomyces lactifluorum |
| Type | Parasitic mold |
| Colour | Orange, red-orange |
| Texture | Dense, firm, crisp, brittle |
| Shape | Vase-like, lumpy, irregular |
| Smell | Nutty, sweet, seafoody |
| Taste | Mild, nutty, sweet |
| Season | Late summer to autumn |
| Locations | North America, Mexico, Oregon, New England, West Coast, Midwest, Michoacan peninsula |
| Trees | Spruce, hemlock, Douglas-fir, pine, oak, hardwood, birch, aspen, red pine |
| Host mushrooms | Russula, Lactarius, Russula brevipes, Lactarius piperatus, Short-stemmed Russula |
| Price | $10-25/lb (fresh), $50/lb (dried), $15-35/lb (farmers market) |
| Cleaning | Brush off dirt, rinse with cold water, pat dry |
| Recipes | Lobster bisque, pasta, mac and cheese, rolls, infused butter, tempura |
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What You'll Learn
Cleaning lobster mushrooms
Lobster mushrooms are bright red or orange in colour, with a thin crust and a white interior. They are edible wild mushrooms with a subtle shellfish flavour. They are often filled with small creatures, dirt and rainwater, so cleaning is important before cooking.
Firstly, trim the dirty ends from the lobster mushrooms. Use a dry brush to clean the mushrooms, then carve out the middle and any soft tissue using a knife. You can also use a damp paper towel to clean the mushrooms.
When foraging, it is good practice to pick clean. However, the crust of the lobster mushroom keeps debris from getting inside, so they can be cleaned back at home. Use an old toothbrush to brush away any debris, then soak the mushrooms in a bowl of water for about 10 minutes. After this, wash them with running water, cutting off any spots that are too hard to clean. Break them up to clean between the bends and crevices of their contorted bodies. Lobster mushrooms can be covered with grit and debris, so this process may need to be repeated.
After cleaning, store the mushrooms in a Zip Loc bag with a dry paper towel.
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Rehydrating dried lobster mushrooms
Dried lobster mushrooms are created from fresh lobster mushrooms, which are edible wild mushrooms with a subtle shellfish flavour. Lobster mushrooms are a unique hybrid between a parasitic fungus and its host mushroom, which is hijacked for its nutrients and transformed into a vivid red-orange variety.
Dried lobster mushrooms have a concentrated nutty, rich, and subtly fruity flavour with a distinct marine-like aroma. They can be ground into a powder and mixed with other spices to make rubs for meat, or they can be sprinkled over seafood, stirred into soups, stews, or mixed into sauces and gravies.
However, the most popular way to use dried lobster mushrooms is to rehydrate them. To do this, place the desired amount into a bowl and cover with boiling water. Let the mushrooms soak for 15 to 20 minutes, agitating occasionally to shake loose any clinging debris. Drain and rinse, or simply add them directly to any recipe that will cook for at least 25 minutes. Rehydrated lobster mushrooms are versatile and can be added to stocks, stews, curries, soups, casseroles, rice dishes, baked pasta dishes, and macaroni and cheese.
It is important to note that dried lobster mushrooms will keep for several years when stored in a sealed container at room temperature away from direct sunlight. However, once rehydrated, they should be used immediately for the best quality and flavour.
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Lobster mushroom pasta
Lobster mushrooms are a unique type of fungus that grows by parasitizing other mushrooms, typically Russula or Lactarius mushrooms. They have a distinctive orange or red-orange colour and a hard, stippled crust. While some people claim that they taste like lobster, others disagree, stating that the name comes from their colour and visual resemblance to cooked lobsters.
Ingredients:
- Lobster mushrooms
- Pasta of your choice (fettuccine, angel hair, spaghetti, rotini, bow tie, farfalle, etc.)
- Butter (preferably salted)
- Olive oil
- Garlic (fresh, minced or pressed)
- Black pepper (freshly ground)
- Cheese (Parmigiano Reggiano or Parmesan)
- Shallots or onions
- Thyme
- Wine (optional)
- Greens (optional)
Instructions:
- Clean the lobster mushrooms with a brush under cold running water. Slice them into bite-sized pieces, ensuring they are all the same thickness.
- Bring a pot of water to a boil and add a pinch of salt. Add the pasta and cook according to the package instructions. Drain the pasta, retaining some of the cooking water, and set aside.
- In a large skillet over medium-high heat, dry sauté the mushrooms with a pinch of salt. Stir frequently until the mushrooms release their liquid and it evaporates (10-20 minutes).
- Add olive oil to the skillet and cook the mushrooms until they are lightly browned, about 10 more minutes.
- Add the garlic to the skillet and cook for 2-3 minutes. Then, add the cream and bring it to a boil. Reduce the heat to medium and let the cream thicken for about 10 minutes.
- While the pasta is cooking, melt butter in a separate skillet over medium heat. Add the shallots or onions and garlic and cook until softened, about 3 minutes.
- Add the mushrooms and thyme to the skillet and cook until the mushrooms are tender, about 5 minutes. Season with salt and pepper to taste.
- Increase the heat and add wine, stirring to scrape up any brown bits from the bottom of the pan. Cook until most of the wine has cooked off.
- Return the heat to medium and add the second tablespoon of butter. Once melted, add the greens and cook until wilted but still bright green.
- Combine the mushroom mixture with the cooked pasta. Add the reserved pasta water a spoonful at a time if the sauce is too thick. Toss until well combined.
- Serve the pasta in bowls, topped with freshly grated Parmigiano Reggiano or Parmesan cheese.
Enjoy your delicious and decadent lobster mushroom pasta!
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Lobster bisque
Ingredients:
- Lobster meat (fresh or frozen)
- Lobster shells
- Butter
- Cream
- White wine or dry sherry
- Aromatics: shallots, celery, carrots, and garlic
- Tomato paste
- Tarragon
- Lemon juice
- Salt
Method:
Start by preparing the lobster meat and shells. If using whole lobsters, cook them and remove the meat, keeping it separate until later. Cut the shells into smaller pieces with kitchen shears. Sauté the aromatics in butter until softened, then add the lobster shells and continue cooking until the shells turn bright red. Add the white wine or sherry and simmer until the liquid has mostly cooked out. Stir in the tomato paste and tarragon, then add your choice of shellfish or lobster stock. Bring the mixture to a boil, then reduce the heat and simmer.
Next, blend the solids (vegetables, lobster meat, and shells) in a blender until smooth. Return the puree to the pot and strain the soup through a fine-mesh sieve. Discard the solids, then add the warm cream to the strained soup. Bring the bisque to a gentle simmer and whisk in a starch slurry (a mixture of cornstarch, potato starch, or tapioca flour with water) to thicken the soup to your desired consistency.
Finally, stir in the lobster meat and cook for just 1-2 minutes to heat through. Add a squeeze of lemon juice to taste and season with salt if needed. Ladle the bisque into bowls and serve warm.
Tips:
- To avoid overcooking the lobster meat, keep it separate and add it to each bowl just before serving. Ladle the hot soup over the meat to warm it through.
- For a thicker bisque, create a slurry with flour and water, then slowly whisk it into the boiling soup until you reach the desired thickness.
- Lobster bisque can be made ahead and frozen for up to 3 months. However, the cream may curdle and separate upon reheating, so thaw it overnight in the fridge and slowly reheat it over low heat, whisking continuously.
- Lobster bisque is best served on special occasions like Christmas Eve, Valentine's Day, or a fancy dinner date night.
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Lobster mushroom foraging
Lobster mushrooms are a parasitic fungus, Hypomyces lactifluorum, that infects Russula or Lactarius mushrooms. They are bright red or orange, with a hard, stippled crust, and a white interior. They are found in forests across North America, often in the late summer and early autumn. They are particularly associated with forests of spruce, hemlock, and Douglas-Fir trees, as well as pine, oak, and other hardwoods.
To find lobster mushrooms, look for places where Russula or Lactarius mushrooms grow. In the Midwest, lobster mushrooms grow in mixed woods, often with birch, aspen, and red pine, or in hardwood and oak forests. In the Pacific Northwest, they may be found with Ponderosa pine. In Oregon, they are found in forests with a good layer of decomposing leaves. Lobster mushrooms can be hard to spot, as they often don't emerge above the forest floor, but their bright colour makes them identifiable.
When foraging for lobster mushrooms, look for large, white mushrooms like Russula brevipes and Lactarius piperatus, as these make the best host mushrooms. Lobster mushrooms are usually ready to harvest in late summer and autumn, and they can be sold commercially in the fall. Fresh lobster mushrooms can be purchased for around \$10-25 per pound, while dried mushrooms are around \$50 per pound.
When cleaning lobster mushrooms, it is important to be thorough as they can catch a lot of dirt in their cracks and caps. Do not wash them with a damp cloth, as this can be messy and may remove their distinctive colouring. Instead, use a dry brush to wipe away the dirt, and cut off any brown spots. If they are very dirty, they can be quickly rinsed in cold water. An electric toothbrush can also be useful for getting into crevices.
Lobster mushrooms can be prepared in a variety of ways, including pan-frying, sautéing, and tempura frying. They are often used in seafood dishes, and their aroma and flavour can be enhanced by drying them. However, some people find that washing them in water reduces their "seafoody" smell and taste. Lobster mushrooms are also used in vegetarian dishes, such as pasta, risotto, and soup.
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Frequently asked questions
Lobster mushrooms are usually found in forests with spruce, hemlock, and Douglas-Fir trees. They can also be found in forests of pine, oaks, or other hardwood trees with decomposing leaves. They are often bright red or orange in colour and have a hard, stippled crust.
Use a dry brush to wipe away the dirt from the surface of the mushrooms. Cut off any brown spots and rinse briefly in cold water if they are very dirty. You can also use an electric toothbrush to get into crevices.
After cleaning, store the mushrooms in a Zip Loc bag with a dry paper towel to absorb any remaining moisture.
Lobster mushrooms can be used in a variety of recipes, including pasta, soup, risotto, and vegan steak dishes. They can be pan-fried, sautéed, or tempura-fried. They are also often used as a substitute for lobster in seafood dishes like bisque or lobster rolls.
Lobster mushrooms have a mild flavour with a subtle shellfish or seafood taste. Some people argue that they do not taste like lobster at all, while others claim that they can smell and taste exactly like seafood.
