Lobster Mushrooms have a color similar to cooked lobster meat or lobster shell and can have a seafood-like aroma when cooking. It is actually an example of a mold attacking a mushroom. Hypomyces lactifluorum attacks and parasitizes Lactarius piperatus or Russula brevipes and covers the entire fruit body with an orange skin. Lactarius piperatus has a peppery flavor that is improved by Hypomyces. Russula, which is very crumbly, becomes dense and less breakable.
The cap is irregular often resembling the shape of the mushroom it attacks. Russula and Lactarius can develop a concave cap and the lobster may look somewhat like that. It can seriously deform the shape though and be very irregular. There are often cracks in the surface. It does not have gills and usually there is little to no stem.
The flesh is white or slightly orangey white and quite dense
Selecting and Buying
Preparation and Use
Simple sauteing or sauteing with seafood seems to be the best preparation.
Conserving and Storing
Store in a paper bag in a cool dark space.