Lobster Mushroom
The distinct seafood-like taste and aroma of lobster mushrooms (Hypomyces lactifluorum) have made them very popular. Our lobster mushrooms are sourced from forests in Quebec, far from any ocean. Lobster mushrooms are, surprisingly, actually two mushrooms: a white mushroom, often a russula, infected and covered by an orange mould that alters the mushroom's chemical composition, giving it the bright colour of a cooked lobster and the iodine taste of seafood. In a vegetarian or seafood casserole, the taste and appearance of lobster mushrooms can fool diners into thinking that they are eating crab or lobster. Because they are firm fleshed, they take longer to cook than most mushrooms, and they will lend their bright colour to the whole dish. They are also excellent powdered and used as a rub or to make a pink cream sauce for pasta or seafood dishes.