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Dried Lobster Mushroom

This extremely versatile mushroom can be replaced when a recipe calls for any other mushroom. This is a firm, soft textured mushroom that goes well with baked dishes or sauteed with meat. Enjoy!

Hypomyces lactifluorum or Lobster mushroom resembles a cooked lobster in color and has a slight seafood taste. It grows from late spring through the summer and taste great rehydrated or fresh. Enjoy!!


Quantity Product Size Price
Dried Lobster Mushroom 1 oz / 28 gr bag
4 oz / 113 gr bag
8 oz / 226 gr bag
16 oz / 453 gr bag
USD $9.00
USD $18.00
USD $28.00
USD $50.00
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Lobster and Pacific Rim Lobster Mushroom Risotto Recipe

Ingredients
1/4 cup butter
1 tablespoon finely chopped shallots
1 tablespoon finely chopped garlic
1 medium carrot, finely diced
1 stalk celery, finely diced
8 ounces fresh wild lobster mushrooms, finely diced or 1oz Pacrim dried Lobster mushrooms
2 cups Arborio rice
1/4 cup sherry wine
5 cups fish stock, heated
4 ounces parmesan cheese, grated
salt and pepper to taste
2 whole lobsters cooked, cut meat in bite size pieces
1 tablespoon chopped parsley




Directions
In a large pan over medium to high heat, melt butter. When butter is melted add all vegetables and sauté until vegetables are soft. Add the rice and stir until all of the rice is coated with butter.
Add the sherry and cook until the wine has been almost totally absorbed. Add enough stock to cover rice and stir continuously to keep rice from sticking or burning.
As the stock is absorbed by the rice add stock 1/2 cup at a time to keep rice covered with liquid. Cook the rice uncovered for approximately 20 minutes making sure to stir. When the rice is tender remove from the heat and add the cheese, salt and pepper. Garnish cooked risotto with lobster and chopped parsley.

This recipe for Lobster and wild Lobster Mushroom Risotto
serves/makes 4



Wild Lobster, Oyster and Chanterelle Mushroom Soup

Ingredients
1 lb organic oyster mushrooms chopped
½ lb wild lobster mushrooms chopped
¾ lb exotic golden chanterelle mushrooms chopped
8 shallots chopped fine
5 tbsp butter
2 tbsp olive oil
salt and fresh ground pepper
½ liter whipping cream
3 to 4 cups beef broth
1 log goat cheese




Directions
Melt butter in large sauce pot. Add the olive oil and shallots. Sauté for 3 minutes. Add Lobster, Oyster and Chanterelle Mushrooms, salt and pepper. Sauté for another 3 minutes. Now add broth, cream and goat cheese. Bring to boil. Reduce heat. Cook on low for about 25 minutes. Use a mixer or blender to puree. Garnish with fresh parsley.














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