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Mushroom

Last updated on 8 September 2026

Russula dermatitis

Other names : Hypomyces lactifluorum | Lobster mushroom

Photo credit: Martin Laurier

A delicious and highly sought-after species, particularly among restaurateurs who—in addition to its pleasant taste—take advantage of its color to enhance the appearance of their dishes. Specimens weighing between 300 and 500 grams are not uncommon.

Aspect

Highly irregular in shape and covered with a bright orange to red crust. It has a crab- or lobster-like odor.

Habitat

Old forest road, Jack pine forest, Mixed coniferous forest, Conifer-dominated forest

Harvesting

July to October

Moisture content of raw mushrooms

87,5 %

Protein content on a dry matter basis

17,0 %

Read the scientific publication

Understanding the Data Presented

The aromas, uses, and pairings presented in this profile depend on the product’s preparation conditions and the methods used to collect the sensory data. To interpret the information correctly, make sure to consult the profile corresponding to the form of the product you intend to use.

View the Methodology

Flavours and Sensations

Based on descriptions collected from culinary professionals and individuals knowledgeable about this type of product.

Salty
Umami
Soft
Sweet
Bitter
Fresh
Acid
Astringent
Strong
Greasy

Aromas

The distribution by aromatic family is calculated based on the total number of notes mentioned. Each family represents a proportion corresponding to the number of mentions received by all of its notes.

Marine

Sea products

Forest

Moss and lichen

Food pairings

The suggested pairings are based on sensory perceptions. They are presented in descending order of frequency of mention.

1

Marine products

–

2

Vegetables

–

3

Meat and poultry

–

4

Milky products

–

5

Fruits

–

6

Aromatic plants

–

Culinary uses

These suggestions will help you better understand how to use this product in cooking and pair it with preparations that bring out its full potential.

To flavor a liquid product

Examples: Fish stock, broth, soup

To flavor a solid product

Examples: Chips, dry rub for smoked salmon, crumble topping for seafood pasta.

Incorporated into a plant-based product

Example: Veggie pâté

Similar products

Continue your exploration with products that have similar aromatic profiles or other forms of preparation of the same product.

Methodology

The sensory data in this profile are linked to the conditions under which the product was prepared, analyzed, and described. This information helps interpret the aromas, uses, and pairings presented.

1

Cleaning and cutting

Cleaning and cutting

2

Flash-freezing and freeze-drying

Flash-freezing and freeze-drying

3

Rehydration and cooking

Rehydration and cooking

4

Sensory method used: Check-all-that-apply

The product's aromas were captured using the "check-all-that-apply" method. Participants selected the notes corresponding to the aromas perceived during the evaluation from a sensory lexicon.

5

Quantitative compilation of mentions

Quantitative compilation of mentions

Funding and partnership

This project is funded.

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