Lobsterfest!

[Herky2002]

Stopped by my go-to lobster spot today in the metro area and they were really popping. Here's a pic of my haul (with a few bonus late-season chants). 

 

[B-man715]

Gotta love them lobsters, nice haul! 

 

I think they are the neatest mushroom in the woods. Nothing else really like them.

 

 

This is the first year I have found them, and I only have "one spot", but it has produced pretty consistently..... Gotta gets me some more spots LOL

Edited September 9, 2015 by B-man715

[pikestabber]

Those look great! Been a banner year for me for Lobsters, and that's a good thing as they are by far my favorite table fare of all the fungi. Nice find!

Edited September 11, 2015 by pikestabber

[fivebucks]

Anyone know the scientific name for lobsters?  Had what I think are lobsters at the cabin and I think I ran over them with the atv.  Want to positively identify them with my shroom book go from there.  Thanks.

[B-man715]

Hypomyces lactifluorum

 

So says Google

[fivebucks]

Thanks

[Coldtrack]

How do you all like to prepare your lobsters?

[pushbutton]

Just use them in any mushroom recipe. Google will get you about 2,000. If Pikestabber sees this maybe he can dust off the pic if the rusty crawfish tail/ lobster mushroim pIzza he made.......it looked off the charts tasty. They are one of the most firm shrooms out there, and hold up very well in soups, stews, or any dish that takes awhile to cook. They can be variable in taste though; last year many I picked did not taste nearly as good as this year or the previous. The best tasting ones, usually do not even make it into a dish and go directly from the pre cooking in butter pan. ..... into my stomach 

[pikestabber]

If Pikestabber sees this maybe he can dust off the pic of the rusty crawfish tail/ lobster mushroom pizza he made.......

Found it! I use lobsters a lot of ways, but this really is one of the best, IMO... If I remember right this one was crayfish tails + claw meat, al fredo sauce, red pepper flakes, and lobster shrooms on a flatbread crust. This pic is before the top layer of cheese went on, and I usually use a blend of  shredded Italian cheese like provolone, mozz, and parmesan. By the look of the pan it's in, this one went on the grill. As for other uses for lobsters, pair them with any type of seafood (great in shrimp al fredo, tossed in with shrimp scampi, topping for a lobster roll, etc.). But as PB said, if you get the really tasty ones, just pair with a fork and a plate

 

Edited September 22, 2015 by pikestabber