Fresh wild harvested from the Appalachian mountains "fresh" to your order. Lobster mushrooms can be highly variable in their flavor characteristics. Fresh specimens that are completely white on the interior are the best. Lobsters can also have brown spots that should be trimmed off. Plain preparation is a good choice. Young Lobsters will often have a seafood odor when you cook them, that make it a natural with lobster, crab, or other seafood. When sautéing or pan frying it will create a lobster colored juice that can make your dish more festive and colorful. Do not overcook or the aroma will be lost. Lobsters are a white wine mushroom. Mixing and matching with foods normally associated with white wine is best.
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