And we’re back licking our lips, I mean searching for lobster mushrooms in Horton, Ontario.

Although the abundance of lobsters we experienced in 2015 is not to be found (due to cottage renovations) we did find 20 orange beauties in their prime peaking out from fallen leaves.

They were a little later coming – due to the extremely hot weather this year? We did blow out the thermometer that only went up to 55° C. So it was mid-late August we found the beauties. And even in September we are still finding them but the humidity has gotten to these and they are soft but sometimes a brilliant red. Who doesn’t get excited seeing lobster mushrooms, even if they are past eating they are still so darn fun!

The first lobster of 2018. August 08. Yes McDowell danced for joy.

Small collection of the lobsters that popped up after a huge thunderstorm!

Clouds and sunsets combined over the lake in Horton Township, Ontario for evening gatherings to taste the summer lobsters mushrooms.


About The Lobster Mushroom  (Hypomyces lactifluorum)

The Lobster mushroom, Hypomyces lactifluorum, contrary to its common name, is not a mushroom, but rather a parasitic ascomycete fungus that grows on certain species of mushrooms, turning them a reddish orange color that resembles the outer shell of a cooked lobster. H. lactifluorum specifically attacks members of the genera Lactarius and Lactifluus (milk-caps), and Russula (brittlegills), such as Russula brevipes and Lactifluus piperatus in North America. At maturity, H. lactifluorum thoroughly covers its host, rendering it unidentifiable. Lobster mushrooms have a seafood-like flavor and a firm, dense texture. According to some, they may taste somewhat spicy if the host mushroom is an acrid Lactarius.

More information: Hypomyces lactifluorum: Wikipedia