Walking around getting lost in Sprockids today and found lots of lobsters. Most were being hosts to a variety of bug life – lucky bugs. But quite a few had this lovely white, non-buggy interior and hadn’t been slimed by slugs.
Here’s one we’re calling the “thumbs-up” lobster.
pssst… Wanna see some absolutely pristine lobsters? Check out the Ontario Mushrooms
About The Lobster Mushroom (Hypomyces lactifluorum)
The Lobster mushroom, Hypomyces lactifluorum, contrary to its common name, is not a mushroom, but rather a parasitic ascomycete fungus that grows on certain species of mushrooms, turning them a reddish orange color that resembles the outer shell of a cooked lobster. H. lactifluorum specifically attacks members of the genera Lactarius and Lactifluus (milk-caps), and Russula (brittlegills), such as Russula brevipes and Lactifluus piperatus in North America. At maturity, H. lactifluorum thoroughly covers its host, rendering it unidentifiable. Lobster mushrooms have a seafood-like flavor and a firm, dense texture. According to some, they may taste somewhat spicy if the host mushroom is an acrid Lactarius.
More information: Hypomyces lactifluorum: Wikipedia