Sarah Brown
Lobster mushrooms are edible wild mushrooms with a subtle shellfish flavour. They are created when the parasitic fungus Hypomyces lactifluorum infects species of Russula or Lactarius mushrooms, causing them to change shape, colour, and flavour. They are bright red or orange in colour, with a lumpy and irregular shape. Lobster mushrooms can be found in forests across North America, typically in the late summer and early autumn. They are often used in seafood dishes as a lobster substitute, although some people argue that they do not taste like lobster at all. Before cooking lobster mushrooms, they must be cleaned thoroughly to remove any dirt. They can be prepared in a variety of ways, including boiling, frying, and sautéing, and are commonly used in dishes such as pasta, soup, and lobster bisque.
| Characteristics | Values |
|---|---|
| Appearance | Bright red, orange or red-orange colour. No gills or other standard mushroom parts. Hard, roughly stippled crust with a thin, bright white inside. |
| Taste | Subtle shellfish flavour. Fresh lobster mushrooms have a mild aroma of shellfish or crustaceans. |
| Season | Late summer to early autumn. |
| Location | Forests in North America with spruce, hemlock, and Douglas-Fir trees. Other regions include forests of pine, oaks or other hardwood trees. |
| Cleaning | Use a dry brush to wipe away the dirt. Wash with cold water. |
| Recipes | Lobster mushroom pasta, lobster bisque, lobster mac and cheese, lobster rolls, Sichuan-style preparation with spicy soy/Sichuan peppercorns and chiles, and more. |
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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 mushrooms. Then, use a brush to clean the surface. A dry brush is best, but some people prefer to use a damp paper towel or mushroom brush. You can also use an old toothbrush to scrub the crust, which can stand up to some scrubbing.
After brushing, you can soak the mushrooms in a bowl of water for 10 minutes. Lobster mushrooms are dense and won't go soggy. After soaking, wash them with running water and cut off any spots that are too dirty. Break them up to clean between the bends and crevices of their contorted bodies.
Finally, wash the mushrooms with cold water and dry them on a towel. Store the mushrooms in a Ziploc bag with a dry paper towel.
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Rehydrating dried lobster mushrooms
Dried lobster mushrooms are created when a parasitic fungus infects another mushroom, typically the brittle white Russula or Lactarius varieties. The drying process mutes the naturally vivid orange-red colour of the lobster mushroom and intensifies its aroma and flavour.
Dried lobster mushrooms can be rehydrated by placing the desired amount in a bowl and covering them with boiling water. Let the mushrooms soak for 15 to 20 minutes, occasionally agitating them to remove any clinging debris. Drain and rinse the mushrooms, or simply rinse and add them directly to a recipe that will cook for at least 25 minutes.
Dried lobster mushrooms are a quick, convenient, and less expensive alternative to fresh lobster mushrooms. They are also easier to use and can be stored for extended periods, providing access to the rich, exotic flavour of wild mushrooms throughout the year.
When rehydrating dried lobster mushrooms, it is important to use a reputable source, as the parasite can take poisonous mushrooms as its host. Additionally, some people may experience allergic reactions similar to shellfish allergies, so caution is advised when consuming lobster mushrooms for the first time.
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Lobster mushroom pasta
Lobster mushrooms are a striking fungi with a bright red or orange colour. They are edible wild mushrooms with a subtle shellfish flavour. They are often found in forests across North America during the late summer and early autumn. Lobster mushrooms are said to be delicious and versatile, making them a great ingredient for a vegetarian pasta dish.
To prepare lobster mushrooms for pasta, you should first clean them with a brush under cold running water. You may need to slice them to clean all the cracks. Cut the mushrooms into bite-sized pieces, ensuring they are all the same thickness.
To cook the mushrooms, heat a heavy skillet over medium-high heat and add a pinch of salt. Add the mushrooms and cook until they release their liquid, which should take 10-20 minutes. Once the liquid has evaporated, add olive oil to the skillet and cook for another 10 minutes, or until the mushrooms are lightly browned.
For a simple pasta dish, you can add some basic ingredients like garlic, wine, and cream. You can also add butter, shallots, thyme, and greens to create a more complex flavour profile.
Start by cooking your pasta according to the package instructions. While the pasta is cooking, melt butter in a separate pan and add shallots and garlic. Cook for about 3 minutes, or until the shallots have softened. Then, add the mushrooms and thyme, cooking for another 5 minutes until the mushrooms are tender. Increase the heat, add wine, and cook until most of the wine has evaporated. Add the second tablespoon of butter, followed by the greens, and cook until they are wilted.
Finally, add the mushroom mixture, cheese, and cream to the cooked pasta. Toss until combined, adding some of the reserved pasta water if the sauce becomes too thick. Serve the pasta immediately with freshly grated Parmigiano Reggiano.
This lobster mushroom pasta is a delicious and easy-to-make dish that can be prepared in less than 30 minutes. It is a great vegetarian option that is perfect for a family dinner or a romantic date night.
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Lobster bisque
Ingredients
- Lobster tails
- Butter
- Shallots
- Celery
- Carrots
- Chicken stock
- Cream
- Starch
Instructions
- Using kitchen shears, cut lengthwise through the top of each lobster shell. Flip the tail over and cut lengthwise through the underside.
- Using the cuts in the shells as a guide, cut through the lobster meat, cutting the tail in half lengthwise with the meat still inside the shells. Then cut each half crosswise into several large chunks.
- Rinse the lobster under cold water and remove any visible veins.
- In a Dutch oven or large pot, melt the butter over moderate heat. Add the chopped tails and cook until the shells are bright red, about 3-5 minutes.
- Add the shallots, celery, and carrots and cook until softened, about 5-7 minutes.
- Add the chicken stock and bring to a simmer. Cook for about 10 minutes.
- Strain the soup through a fine-mesh sieve and return the liquid to the pot.
- Place the solids (vegetables, lobster meat, and lobster shells) in a blender and process until smooth.
- Add the puree back to the pot. Bring the mixture to a simmer and cook for 10 more minutes.
- Strain the bisque through a fine-mesh sieve lined with a cheesecloth, pushing the solids with a wooden spoon to extract as much liquid as possible. Discard the solids.
- Return the bisque to the pot. Whisk the starch into 2 tablespoons of cold water and add to the bisque.
- Continue cooking until the soup reaches the desired thickness, about 2-3 minutes.
- Garnish with crème fraîche or truffle oil, and lobster meat if desired. Serve with toasted French bread.
Tips
- To make the bisque extra creamy, add warmed cream at the end of cooking.
- To make the bisque thicker, create a slurry by whisking together flour and water until smooth, then slowly pour it into the boiling soup while whisking.
- To avoid overcooking the lobster meat, keep the cooked lobster meat separate in the refrigerator, then add it to each bowl and ladle the soup over it right before serving.
- Lobster bisque can be made more budget-friendly by using shrimp shells and less lobster meat.
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Lobster mac and cheese
Ingredients:
- Lobster tails or a whole lobster
- Pasta
- Butter
- Flour
- Cheese (Gruyere, Cheddar, Munster, Parmesan, Romano, or a combination of your choice)
- Milk
- Salt
- Pepper
- Nutmeg
- Breadcrumbs
- Fresh parsley (optional)
Instructions:
First, cook the lobster. You can cook just the tails by broiling or boiling them. To boil lobster tails, bring a large pot of heavily salted water to a boil and place the tails in the water for 3-4 minutes or until cooked through.
Next, make the sauce. Start by creating a roux with butter, flour, and seasonings. Then, make a cheese sauce by whisking in hot milk and cooking until thickened and smooth. Remove from the heat and stir in the shredded cheeses, whisking until the sauce is smooth and melted.
Now, combine the sauce with the cooked pasta. Gently stir in half of the lobster meat and spread the mixture into a baking dish. Add the remaining lobster meat on top and sprinkle with breadcrumbs.
Finally, bake the dish in the oven at 350°F for 20-25 minutes, or until the topping is golden brown and the sauce is bubbly. For a crispier topping, broil for the last few minutes of cooking.
Serve the lobster mac and cheese while it is still hot and bubbly. Garnish with fresh parsley if desired. Enjoy!
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Frequently asked questions
Cleaning lobster mushrooms can be time-consuming and requires patience. If you have access to a garden hose, use it to wash off the initial dirt outdoors. If not, use a large pot or bowl to submerge and rinse the mushrooms. Repeat this process until most of the dirt is removed. Then, take each mushroom and rub off any remaining dirt spots. You can also use an electric toothbrush to get into the crevices. Lastly, if you are worried about any remaining dirt, quickly blanch the mushrooms in boiling water.
Place the dried lobster mushrooms in a bowl with warm water and let them soak for 30 minutes. Then, strain and pat them dry with a paper towel to remove any excess moisture before preparing your recipe.
Lobster mushrooms are often used in seafood dishes, like lobster bisque, to enhance the seafood aroma. They can also be used in pasta, risotto, or added to beef and potato dishes. Lobster mushrooms can be pan-fried, sautéed, or tempura-fried.
