When I spotted fresh lobster mushrooms in the bin at Whole Foods, I knew I had to have them. Anyone who reads this blog regularly knows I am a nut for fresh, hard-to-find mushrooms. Since I had never tried lobster mushrooms before, it was a no- brainer for me. So I snatched up one of the bright coral-colored caps as my head began to fill with all of the ways I might prepare these beauties. I raised it to my nose and gave it a sniff....wow! It smells like fresh seafood. So the name not only comes from the color but also the flavor. I decided then and there that I would make a vegetarian version of shrimp and grits using my newly-found treasure.
I prepared them simply by brushing them with olive oil and sprinkling them with a cajun dry rub. Then I grilled them for 3-4 minutes per side in my trusty cast-iron grill pan. I served them on top of spicy grits with a homemade remoulade sauce and chopped arugula.