Lobster Mushrooms (Hypomyces lactifluorum) are the delicious byproduct of the carnage wreaked upon Russula and Lactarius Mushrooms by a parasitic mold called Hypomyces. Hypomyces attacks these otherwise mild-mannered and unimpressive fungi, contorting their figure, reddening their color, and imparting a striking fragrance reminiscent of steamy, buttery lobster. Their texture is robust and crunchy even when cooked, and the redder the hue, the more amplified the aromatics. Though elegant and mild when fresh, their sweet shellfishy characteristic crank up even more if the mushrooms are dried.