lobster mushrooms against a white background
The Trickiest Part Of Cooking Lobster Mushrooms Is Cleaning Them
By Lauren Wood
Lobster mushrooms are alluring in color and lavish in taste, but their complex design that’s full of folds, ridges, and a deep epicenter makes them impossible to wash.
Instead of being washed or soaked, lobster mushrooms must be cleaned with a dry brush (like a toothbrush) to strip them of any lingering external impurities.
Using a dry brush will exfoliate the mushroom’s natural gunk and grime, removing dirt and revealing any soft spots, insects, or damage hiding underneath.
Dry brush your lobster mushrooms once after harvesting and again in the kitchen once sliced down the middle. If you rinse any parts, use cold water and dry them completely.
Avoid using any pieces of lobster mushroom that have darkened or turned purple. Refrigerate them in a paper bag to store for later and toss them when they start to smell fishy.
You can eat all parts of the lobster mushroom, including the stem, and they work as a great substitute for lobster in vegetarian or vegan pasta, chowder, and sandwiches.