Lobster Mushrooms are one of those things that come real slowly, and then all at once. Here in Stowe in The Green Mountains of Vermont, this seems to coincide with the end of July or the beginning of August.
Lobster mushrooms are unlike any other edible mushroom in that they are actually the result of a parasitic fungus attacking an entirely different mushroom. This fungus not only turns the white mushroom it attacks (most often a white russala) bright orange-reddish, it also turns an unpalatable mushroom into a delicious one! The flavor (and smell) is distinctly that of seafood.
Scientific name: Hypomyces lactifluorum
Identification: Lobster’s are bright orange to red, and reach 3-6 inches.
Eating Lobster Mushrooms
Besides having a somewhat fishy flavor, the other thing that sets the Lobster apart is its firmness. This is not a mushroom to just saute and butter and eat. It is too tough and dense for that. I find the best way to cook these up, is to chop them into bite size pieces, then batter and fry them. They really end up reminding me of fried shrimp! One of my favorite edibles for sure, recipe coming soon!
