Origin: Southwest white mountain ranges through to the Pacific North West
Flavor Profile: Aroma and taste identical to lobster; complete with color, texture, and a consistency to match.
Application: Cook with butter or a rich oil to really capture the flavor. Delicious next to seafood, together with sushi, great as a vegan meat substitute, delicious in stews, broths, soups, pastas, and anything you'd put lobster in/on.
About: One of the most interesting specimens we carry. Lactifluorum is what gives the lobstermushroom it's flavor. Lactifluroum is actually a secondary parasitic ascomycete fungus that feeds on other mushroom species such as Milk Caps, and Russula. During the Lactifluorum takeover; these mushrooms turn a reddish orange that hosts a savory deep sea flavor that resembles lobster and butter deeming the original mushroom unidentifiable.