White-footed lobe (Helvella spadicea)
- Department: Ascomycota (Ascomycetes)
- Subdivision: Pezizomycotina (Pesizomycotins)
- Class: Pezizomycetes (Pecicomycetes)
- Subclass: Pezizomycetidae
- Order: Pezizales
- Family: Helvellaceae (Helvellaceae)
- Genus: Helvella (Helvella)
- Species: Helvella spadicea
- Helvella leucopus
Cap: 3-7 cm wide and high, with three or more petals, but often with only two; various shapes: in the form of a saddle from three different angles, and sometimes just randomly bent; in young specimens, the edges are almost even; the lower edge of each petal is usually attached to the stem at one point. The surface is more or less smooth and dark (dark brown or grayish brown to blackish), sometimes with light brown spots. The underside is white or has a bleached cap color, with sparse hairs.
Leg: 4-12 cm long and 0.7-2 cm thick, flat or thickened towards the base, often flattened, but not ribbed or corrugated; smooth (not fleecy), often hollow or with holes in the base; white, sometimes with age there is a slight smoky brown tint; empty in cross section; becomes dirty yellowish with age.
Flesh: thin, rather brittle, rather dense in the stem, without pronounced taste or smell.
Spore powder: whitish. Spores are smooth, 16-2312-15 microns
Habitat: White-legged lobster grows from May to October, singly, or in groups in mixed and coniferous forests, on the soil; prefers sandy soils.
Edible: like all representatives of this genus White-legged lobster is conditionally edible, poisonous in its raw form, therefore it requires long heat treatment. Edible after boiling for 15-20 minutes. In some countries it is used in traditional cooking.
Similar species: similar to Helvella sulcata, which, unlike Helvella spadicea, has a distinctly ribbed stem, and can also be confused with Black Lobster (Helvella atra), whose stem is from gray to black.