Found my first lobsters the other day, I thought they were rocks spray-painted by forestry workers. We cooked the best one up with a little butter until slightly crisp on the outside. Honestly, I’m not sure why these are so highly regarded. The texture was similar to styrofoam, kind of mealy, not that different from Russula and the flavour was lacking. I’d still like to try them again, maybe it was just a subpar lobster.
Lobster mushrooms are super dry. Rehydrating them can improve their texture. Try chopping them into small cubes and rehydrate them in a saucepan with 4 cups of water. Add some chopped garlic, an onion, and a little salt. Cook until the water has evaporated, then add some olive oil to the pan. Saute the mixture until the garlic begins to brown a bit. Remove from heat and transfer to a bowl. If the mushrooms are still a little tough, cover the bowl with a lid or towel and let it sit for 10 minutes. The steam from the onions will further rehydrate the mushrooms. This mixture is a great addition to fried rice. The red coating on the cubes resembles the red color of char siu pork.
I didn’t really find them to be too dry, maybe less liquid than other mushrooms. I will try them again the next time I see them.
Your post had me looking for recipes. I bet lobster mushrooms would work well as a replacement for lions mane in this recipe. Mushroom crab cakes sound delicious.
Mushroom Crab Cakes are Ready in a Jiffy | Sumptuous Spoonfuls https://share.google/2q7VsNZnbhMPCBfIk