Lobster mushroom

Lobster Mushroom

The Lobster Mushroom (Hypomyces lactifluorum), is a fungus that parasitizes certain species of mushrooms, transforming them into a product that is considered a delicacy in gastronomy. The name "lobster mushroom" is derived from its reddish-orange color and firm texture, which are reminiscent of a cooked lobster.

Taxonomy

The Lobster Mushroom is not a mushroom itself, but rather a parasitic ascomycete fungus. It was first described scientifically by the French mycologist Jean Louis Émile Boudier in 1907. The species name lactifluorum refers to the milky fluid that is released when the fruit body is cut.

Description

The Lobster Mushroom is characterized by its bright orange to red color, similar to that of a cooked lobster. The parasitic fungus completely covers its host, often a species of Russula or Lactarius, transforming it into a solid, hard mass that is very different from the typical structure of a mushroom. The fruit body of the Lobster Mushroom can reach up to 20 cm in diameter.

Distribution and habitat

Lobster Mushrooms are found in North America, particularly in the Pacific Northwest, and in parts of Europe. They grow in forests, especially in coniferous and mixed woods, during the summer and fall.

Culinary use

In the culinary world, Lobster Mushrooms are highly valued for their firm texture and seafood-like flavor. They are often used in dishes as a substitute for lobster or other seafood. The mushrooms are typically cleaned thoroughly before cooking, as their irregular shape can harbor dirt and debris.

See also

• Edible mushroom
• Mycology
• Parasitism

External links

• MushroomExpert.Com: Hypomyces lactifluorum