I’m not going to lie; the Lobster mushroom is a bizarre one. But when it comes to fungi, what really is weird?! Some people don’t eat these because of how they grow—they’re not mushrooms, but a parasitic fungi.
That’s sad for the naysayers, though, because Lobsters (Hypomyces lactifluorum) are some of the finest eating. As with any wild food, mushroom, or vegetable, the key is finding them in their prime.
Because they are commonly called Lobster mushrooms, I will continue that use term here. We’ve established they’re not true mushrooms, but common names are helpful even if they’re not scientifically correct.
Lobsters are a delicious fungus, for sure. If you’re interested in these strange mushrooms, keep reading to find out how to find, harvest, and cook the Lobster of the woods. Jump to:
Lobster mushrooms are a unique and delicious variety of mushroom that get their name from their bright reddish-orange color, which resembles the shell of a cooked lobster. While they may look exotic, lobster mushrooms are actually not too difficult to grow at home as long as you follow some key steps In this comprehensive guide, I’ll walk through everything you need to know as a beginner to get started with growing your own lobster mushrooms
Lobster mushrooms, scientifically known as Hypomyces lactifluorum, are not a stand-alone mushroom species. Rather, they are a parasitic ascomycete fungus that infects and takes over other mushroom species, mostly from the Russula and Lactarius families.
The most common hosts for lobster mushrooms are:
- Russula brevipes (short-stemmed russula)
- Russula aeruginea (green russula)
- Lactarius piperatus (peppery milk cap)
- Lactarius indigo (indigo milk cap)
When the lobster mushroom fungus infects these mushrooms, it causes abnormal growths and deformities. It also produces carotenoids that give the infected mushroom an orangey-red hue, resembling the color of a cooked lobster shell.
While they may look odd, lobster mushrooms have a seafood-like flavor that is absolutely delicious when cooked Their texture is also firm and meaty This makes them a unique ingredient to add richness and depth of flavor to pastas, risottos, soups, and more.
How Lobster Mushrooms Grow
In nature, the life cycle of lobster mushrooms goes like this:
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Lobster mushroom spores land on a host mushroom like a Russula or Lactarius species.
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The spores germinate and the lobster fungus mycelium starts spreading through the host mushroom.
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As the lobster fungus colonizes the host, it causes changes in the mushroom’s growth and triggers carotenoid pigment production.
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This gives the infected parts an orangey-red “lobster” color while the rest of the mushroom remains white or pale
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The lobster fungus produces spores on the deformed parts of the host mushroom to continue spreading.
So in essence, lobster mushrooms are an opportunistic parasite. They cannot grow on their own and need a suitable host mushroom to infect.
Growing Lobster Mushrooms at Home
To grow lobster mushrooms at home, the basic process involves:
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Obtaining lobster mushroom spores or live culture.
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Selecting and preparing a nutritious substrate for the host mushrooms.
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Inoculating the substrate with host mushroom spawn.
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Allowing the host mushrooms to colonize the substrate first.
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Introducing the lobster mushroom spores/culture to infect the host mushrooms.
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Providing the right environmental conditions for growth.
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Harvesting the mature lobster mushrooms.
Let’s go through each step in more detail:
Step 1: Obtain Lobster Mushroom Spores or Live Culture
The first thing you need is a lobster mushroom spore syringe or live liquid culture. You can purchase these from online vendors who supply mushroom growing supplies.
Make sure you are getting a pure culture specifically of the Hypomyces lactifluorum fungus. Other mushroom spores will not create lobster mushrooms.
Step 2: Select and Prepare Substrate
Lobster mushrooms grow on decomposing wood in nature. So you need to prepare a nutritious woody substrate for your host mushrooms.
Some good options are:
- Hardwood sawdust
- Hardwood pellets or chips
- Straw
- Logs
The substrate should be pasteurized by heating to 160°F – 200°F for at least one hour to kill off contaminants. Then let it cool and drain before inoculating.
You can fill jars or bags with the substrate to create modular containers for growing. This makes managing moisture content and harvesting easier.
Step 3: Inoculate Substrate with Host Mushroom Spawn
Next, you need to introduce the host mushroom spawn into the prepared substrate. You can purchase spawn of compatible host species like Russula or Lactarius online.
To inoculate, simply inject portions of the live spawn throughout the substrate. About 5-10% of the substrate volume is sufficient. Mix it in well to disperse it evenly.
Having nutritious substrate and optimal moisture content will give your host spawn the best chance to thrive.
Step 4: Allow Host Mushrooms to Colonize
Now comes the waiting game. Keep your inoculated substrate containers in a warm area around 75°F and high humidity.
Over the next 4-12 weeks, the host mushroom mycelium will slowly spread and colonize the substrate.
Avoid disturbing or opening the containers during this colonization period to prevent contamination.
You can check bags for hardness and growth by feeling along the sides. When fully colonized, the substrate will be completely hardened by the host mycelium.
Step 5: Introduce Lobster Mushroom Spores or Culture
Once your substrate is fully colonized by the host mushrooms, it’s ready for the lobster fungi!
To infect the host mushrooms, simply inject the lobster mushroom spore syringe or liquid culture at various points in the substrate bags. about 1-2mL per bag is sufficient.
Mix it around gently to help disperse the lobster fungus throughout.
Step 6: Provide Proper Growth Conditions
Now that your substrate is inoculated with both the host and lobster mushrooms, the key is providing suitable environmental conditions.
Keep the temperature around 60-70°F and humidity above 80%. Maintain good air flow and ventilation to prevent CO2 build up.
Avoid drenching the substrate with water as over-saturation can lead to bacterial contamination. Just lightly mist occasionally if the surface looks dry.
Keep the bags or jars out of direct light during growth and fruiting.
Step 7: Harvest your Lobster Mushrooms
Within 2-4 months, you should see club-shaped, orangey-red growths start to emerge from the substrate—your growing lobster mushrooms!
Once the mushrooms reach about 3-6 inches tall, they are ready for harvesting.
Use a clean knife to cut the lobster mushrooms off flush with the substrate surface. Try to minimize any damage to the host mycelium so it can continue producing more flushes.
Store harvested mushrooms in the refrigerator and use within about 5-7 days for best flavor. Always cook lobster mushrooms thoroughly before eating.
And that’s it! With a bit of time and dedication, you can easily grow delicious lobster mushrooms at home using this straightforward process. Monitor your crop closely and fine-tune the moisture content, air flow, and other factors until you get your method dialed in perfectly.
Troubleshooting Common Lobster Mushroom Problems
Of course, things don’t always go perfectly when growing mushrooms at home. Here are some potential issues and how to address them:
Substrate drying out – Lobster mushrooms need consistent moisture. Remoisten the substrate by misting or doing a “dunk soak” if it dries out too much.
Fungal contamination – Look out for other colorful fungi taking over the substrate. Discard any obviously contaminated bags.
Bacterial contamination – Bacteria can create wet, slimy patches or smells. Discard contaminated bags and improve sanitation.
No fruiting – If you don’t see mushrooms after several months, the lobster fungus may have failed to establish. Try reinoculating.
Small yields – Optimize humidity, air exchange, light exposure, and other factors to improve productivity.
Don’t get discouraged if you run into some issues on your first tries. Mushroom growing involves a learning curve. Take notes on what went well versus poorly so you can constantly improve.
Frequently Asked Questions
Where can I buy lobster mushroom spores or culture online?
Trustworthy vendors to purchase lobster mushroom supplies from include Mushroom Man, Sonoran Spores, and Quality Spores. Always verify the seller reviews and product details.
Can I grow lobster mushrooms on supplemented sawdust?
Yes, you can add wheat bran, gypsum, or other nutrients to your basic sawdust to enhance growth. Just make sure the substrate is properly pasteurized first.
What is the ideal fruiting temperature for lobster mushrooms?
Around 55-65°F is best. They will tolerate temperatures from 45°F to 75°F but fruiting declines outside that range.
How long do lobster mushrooms take to grow from start to finish?
Typically you can expect the entire process to take 4-8 months. Host colonization takes 4-12 weeks, then lobster colonization is another 2-4 months.
Can I grow lobster mushrooms outdoors?
It is challenging but possible to cultivate lobster mushrooms outdoors on buried logs or beds
Parasitic Species: Potential for Toxicity and Allergic Reaction
Some sources suggest that the parasitic Lobster might take over poisonous mushrooms as hosts and become toxic themselves. This seems to be is a hypothetical warning and not actuality.
There is no evidence this parasite uses poisonous hosts at all. It makes sense that someone would write that down if it were true after hundreds of years of food gathering. It’s best not to pick any Lobster mushrooms unless you know what kind of animal the host is.
However, figuring out the host can be pretty tricky. If the mushroom is entirely parasitized, there is no way of telling what the original species was. Potentially, you can look around to see what other mushrooms are growing nearby and make a reasonable conclusion.
Still, a lot of people around the world eat lobster mushrooms without knowing about the host and are fine with it. This forager is one of them. There are no known cases of toxic poisoning from a poisonous host that has been parasitized, and there is no proof that they attack poisonous species.
Biologists at the University of Quebec recently did a study that showed the infected mushroom only had small amounts of the host virus. The DNA of the mushroom was almost entirely of the parasitic Hypomyces fungus. During the infection, the parasite actually converts chemicals into more flavorful compounds. Thank you, fungi parasite!.
Aside from the problem of the toxic host species, there is also the chance of an allergic reaction, just like with any other mushroom. There are people who are allergic to Chicken of the Woods and Lion’s mane and people who can eat them without any problems. The same is true with the Lobster mushroom. It’s best to try a small amount of a new food first to see how you feel about it. In the mushroom fungi world, this is just good practice.
There is some evidence that people who are allergic to fish or shellfish may be more likely to have an allergic reaction to lobster mushrooms.
Some Ideas For Preparing Lobster Mushrooms:
- Saute with butter and a little garlic for 10-12 minutes.
- BBQ
- Tempura fried
- Seafood chowder
- Potpie
- Added to risotto
- Lobster pickles
- Pizza topping
- Dried
- Lobster cakes (like crab cakes, but Lobster)
- Lobster bisque
- Mushroom stock
- Sauces
- Lobster macaroni & cheese
