This flamboyantly colored mushroom shelters a dual personality. Hiding Clark Kent-like, beneath the screaming red-orange color is (usually) one of the most tasteless and tedious of mushrooms, Russula brevipes. Its sole redeeming quality is its nice meaty texture.
Mercifully, in certain areas of the West, a parasitic fungus (the Hypomyces) attacks Russula brevipes in mid-summer to early fall. This lobster-colored fungus spreads over the outside of the base mushroom, eating and melting the original features of its host. Looking down you’ll see rather pretty orange rippling ridges where the gills of the mushroom beneath once were. Slicing the mushroom in half, you’ll notice the orange parasite layer all around the outside, with the white meat of the original mushroom's interior.
Cleaning They must be washed after being harvested. The most common base mushroom, Russula brevipes, grows out of the ground encrusted with dirt. Washing and brushing the upper cap carefully will clean out the rumpled pits. The underside (gill side) is usually clean. Cut the stem and look for worm holes. Seasonality In the West, lobster mushrooms are one of the very first to awaken from the dry season's slumbers. The like a little moisture, but not too much, and start along the Oregon coast in late July continuing there often until late October. It’s a similar schedule in the mountain areas of the West, and even in the East. 
Cooking Sautéing, roasting, and grilling are always appropriate. The common name, lobster mushroom, fits not just the color of the mushroom, but the aroma as well. The strong crustacean smell is very desirable to some and repulsive to others who find this seafood quality inappropriate to their fungal expectations. The name, color, and aroma lead inevitably to odd concoctions like Lobster Mushroom Newburg. Storage These can stay firm & vibrant in the cooler for 2-3 weeks. Worms can be merrily munching, however, during this time. Preservation While not as of high quality dried as fresh, lobster mushrooms dry quite nicely and are a welcome addition to soups and dishes that can benefit from its meaty texture. You'll find premium dried lobster mushrooms in our online retail pantry store. Quality The mushrooms should be firm and with freshly cut stem ends for easy spotting of the worm holes which can be a problem for this species. Some lobsters are not completely red-orange. This rarer pale form is still acceptable. What is not acceptable is the beet purple red color in patches. This color and the softening purplish red flesh, indicates the final breakdown of the mushroom. A dusting of white is commonly seen on lobsters. This is merely white spore matter being ejected. You can make a lobster mushroom throw its white spores by placing it upside down in the sun. A light misting with a water bottle will dissolve them easily. |
FAQs
While edible, field guides note the hypothetical possibility that H. lactifluorum could parasitize a toxic host and that individuals should avoid consuming lobster mushrooms with unknown hosts, although no instances of toxicity have been recorded.
Are lobster mushrooms good for you? ›
They are rich in antioxidants, vitamins, and minerals, including vitamin D, potassium, and magnesium. Lobster mushrooms also contain beta-glucans, which have been shown to support the immune system and improve gut health.
Are there poisonous mushrooms that look like lobster mushrooms? ›
There have been anecdotal accounts that Hypomyces lactifluorum may potentially parasitize a poisonous mushroom species instead of its normal hosts and create a mushroom that looks like an edible lobster mushroom that is actually poisonous. This is unlikely and has no research to back up the postulation.
What are wild lobster mushrooms? ›
The lobster mushroom is not a mushroom at all, but a parasitic mold called Hypomyces lactifluorum, that attacks other mushrooms and envelopes them completely, altering their appearance. They end up looking red, like a cooked lobster and lumpy and irregular in shape.
What are the side effects of lobster mushrooms? ›
You'll know they're safe to eat if they're firm and heavy feeling and without any purple coloring. People with shellfish and fish allergies should also be wary, as the iodine content in lobster mushrooms has been said to trigger sensitivities and mild allergy symptoms.
When should you not eat lobster? ›
Take a good look at your lobster. If the meat is discolored, turning gray, brown, or green in places, it's definitely gone bad. If you performed the above tests and got inconclusive results, it's best to dispose of the lobster rather than risk potential food poisoning.
What states do lobster mushrooms grow in? ›
Lobster mushrooms are found wherever russula and lactarius mushrooms are grown, typically in temperate forests across the northern United States from the Pacific Northwest to New England and throughout Canada.
How to clean and prepare lobster mushrooms? ›
They will absorb the water and turn into a slimy mess when they are cooked. But Lobster mushrooms are so dense that they won't get soggy. Once they've soaked, I wash them off with running water, cutting off any spots too hard to clean. And I break them up to clean between the bends and crevices of the contorted bodies.
Why are lobster mushrooms so expensive? ›
The Rarity and Seasonality of Lobster Mushrooms
One of the primary reasons for the fluctuating price of lobster mushrooms is their limited availability. Lobster mushrooms are seasonal, with their peak harvest period typically occurring from late summer to early fall.
What is a fun fact about lobster mushrooms? ›
The name lobster mushroom is a bit misleading, because lobster mushrooms aren't mushrooms at all. Anymore, at least. The lobster mushroom, also known as Hypomyces lactifluorum, is a parasitic fungus that grows on select species of mushroom, creating an organism that completely differs in smell, taste, and appearance.
Due to its limited seasonality, most grocery stores usually sell dried lobster mushrooms throughout the year, which incidentally have a more intense seafood flavor. To store fresh, raw lobster mushrooms, place them in dry paper bags before refrigerating. Doing so will help them last for a few days to a week.
What time of year are lobster mushrooms available? ›
Look for these lobster gems from early summer to late fall — they don't follow any schedule. Lobster mushroom foraging season is hard to predict, but if you know where to look, you just need to keep your eyes peeled for their ridiculously bright orange-red caps.
At what point should you not eat mushrooms? ›
One of the easiest giveaways that your mushrooms are bad is if their texture has changed from firm and plump to sticky and slimy. Similarly, if they are drying out or downright shriveled, it's time to say goodbye.
When should you not eat portobello mushrooms? ›
Portabella mushrooms should have a firm cap and stem, and the gills should be dry with a pinkish hue in the light. If the portabella mushroom cap is soft or shriveled and the gills are dark black or wet looking, then it's past its prime and won't last long before going bad.
How long after eating bad lobster will I get sick? ›
Symptoms can begin within minutes to a few hours, but no later than 24 hours, after eating the contaminated shellfish.
What is the bacteria in the lobster mushroom? ›
The parasitic fungus Hypomyces lactifluorum infects and colonizes the mushroom Russula brevipes—white, bitter and non-edible—and transforms it into the orange, culinary wonder known as the lobster mushroom.
