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The lobster mushroom is not a legitimate species of mushroom, despite its name and appearance. It happens when a parasitic mould invades and takes control of a wild mushroom, colouring it red and enhancing the flavour and texture of the fungus. As a result, the lobster mushroom is regarded highly for its crab-like flavour, its meaty texture, and its heartiness during cooking. The lobster mushroom is a rare and highly sought-after ingredient since it can be challenging to source because it only grows in the wild.
When the parasite Hypomyces lactifluorum infects natural fungi, specifically the lactarius and russula mushrooms, a lobster mushroom is produced. Fall is the best time to find these mushrooms, which are primarily found in New England and the northern regions of the West Coast. The parasite coats the wild mushrooms, turning them crimson, firming the flesh, and imparting a robust meatiness to the fungi that would not have otherwise been present. When cooked, the bumpy mushrooms also develop flavours reminiscent of lobster and other shellfish.
The lobster mushroom gets its name from the flavour, texture, and vivid orange-red colour of the fungus. While not as prevalent as the warm-hued version, white lobster mushrooms do exist. Although they don't resemble chunks of lobster meat and typically have a lighter texture, the white lobster mushrooms have a comparable flavour to the red ones.
Flavour Profile
The meaty flavour and sweet, nutty perfume of lobster are also present in lobster mushrooms. Russula and Lactarius piperatus mushrooms don't have a particularly distinctive flavour, and the mould that transforms them into lobster mushrooms actually enhances the flavour of both mushrooms. Before the Hypomyces fungus parasitizes Russula mushrooms, they are crumbly. They acquire a meatier and more toothsome texture once they transform into lobster mushrooms.
How to Prepare Lobster Mushrooms?
The cooking time for lobster mushrooms is short, and they have a delicate flavour. Here are three common methods for preparing lobster mushrooms:
• For a vegetarian alternative to fried lobster or oysters, deep-fry lobster mushrooms in tempura batter.
• To improve the flavour of your lobster mushrooms, you can roughly cut, slice, or cube them before sautéing them in a skillet with fats like butter or olive oil. When heated and fried in fat, lobster mushrooms also produce a yellow-orange liquid that flavours the other ingredients in your dish. Just before serving, you can stir pan-fried lobster mushrooms into your dish to create a vegetarian version of lobster risotto.
• In order to add more colour, flavour, or texture to a stewed dish, lobster mushrooms can be added at the end of cooking.
Storage Instructions
Similar to how you would store any other type of mushroom, keep lobster mushrooms in a cool, dark place—ideally in the refrigerator—in a paper bag or airy mesh bag. As soon as possible after harvest, ideally within a few days, lobster mushrooms should be consumed. Generally, if cleaned and kept in a cool location, the lobster mushroom can last up to a week. They can also be frozen after cleaning.
The pantry should have a cool spot where dried lobster mushrooms can be kept out of the sunlight and away from moisture. Since water exposure before they are ready to be used can damage the whole bunch, keeping dried mushrooms airtight is crucial.
