Poor Man’s Lobster usually refers to one of two things. The first is simply monkfish. Its dense, firm meat is often compared to the texture of lobster meat. The second is a Poor Man’s Lobster recipe which actually is not made from lobster.
The recipe name is a bit of a joke because we all know lobster can be quite expensive. Of course, the irony is that lobster was once considered a poor man’s food. How times and food trends change!.
Monkfish is often called “poor man’s lobster” due to its firm, meaty texture and mild, slightly sweet flavor. While it doesn’t naturally taste exactly like lobster, there are some easy techniques you can use to make monkfish taste deliciously similar to the prized crustacean
As a seafood lover and amateur home cook, I’m always looking for ways to recreate restaurant-quality dishes on a budget. Lobster tails are pricey, so I experimented with monkfish as a more affordable alternative. After some trials in the kitchen, I discovered some fantastic tips for coaxing the flavors of lobster out of humble monkfish fillets.
In this article, I’ll share my proven methods for preparing monkfish so it tastes like succulent lobster, but at a fraction of the cost With the right prep, seasoning, and cooking techniques, you can enjoy this lobster imposter in everything from pasta to tacos! Let’s get started transforming monkfish into a stellar stand-in
Brining is Key for Texture and Flavor
The first step is soaking the monkfish in a saltwater brine before cooking. This technique infuses moisture and seasons the flesh, mimicking the salty sea taste of lobster. Mix together:
- 1 quart water
- 1⁄4 cup salt
- Bay leaves, lemon slices, and other aromatics of your choice
Submerge the monkfish fillets in the water for 30 minutes. Don’t go much longer than that or the texture may become too firm. Rinse and pat the fish dry before moving on to seasoning.
Lobster-Style Seasonings to Try
Now it’s time to dust the monkfish with spices typically used on lobster. Here are some great flavor combos to try:
- Old Bay seasoning – The classic! This blend was made for seafood.
- Lemon pepper – Bright citrus notes pair perfectly with fish.
- Cajun seasoning – The bold kick gives an authentic New Orleans flair.
- Melted butter – Baste the fish while cooking for rich, lobster-like flavor.
- Fresh lemon juice and zest – Brightens and enhances the taste.
Get creative and come up with your own signature seasoning blend too. The briny monkfish can handle assertive spices.
Methods for Cooking Monkfish “Lobster”
To take the flavor to the next level, employ cooking techniques that evoke lobster:
Grilling
The high heat of the grill sears the outside while keeping the inside moist. Wood smoking chips can imbue a subtle smoky lobster aroma too. Grill over direct heat just until opaque and cooked through.
Broiling
Similar to grilling, broiling cooks the fish quickly under high, direct heat. Keep a close eye to avoid overcooking.
Pan Searing
This quick stovetop method works well for thinner fillets. Use a hot skillet with just a bit of oil. Sear on both sides just until the center flakes easily with a fork.
Roasting
For thicker monkfish cuts, roast in the oven at 400°F for 12-15 minutes. Basting with garlic-lemon butter while cooking adds incredible flavor.
Side Dishes and Sauce Pairings
You’ve put in the work to make monkfish taste like lobster, so finish it off with classic lobster accompaniments:
- Lemon garlic aioli – A quick blender sauce for dipping.
- Drawn butter – Always a must with lobster.
- Grilled corn on the cob – Summer cookout vibes.
- Steamed new potatoes – Serve it classic New England-style.
- Asparagus – An elegant, green vegetable pairing.
Does Poor Man’s Lobster Really Taste Like Lobster?
To be perfectly honest, it doesn’t taste exactly like lobster. Let’s face it, nothing does. It’s kind of like lobster stuff made from fake crabmeat, but better for you. And with butter and lemon, it tastes really great! And super easy and fun.
More Sustainable Seafood Recipes to Try
Because of the gobs and gobs of glorious butter.
I call it liquid gold.
And please don’t fear the butter. It’s good for you.
Trust me, you want extra butter and lemon in every bite. A fork just won’t cut it here.
- One pound of monkfish or other whitefish
- 8 cups water (2 quarts)
- 3/4 cup of sugar
- 1/4 cup of salt
- 2 lemons
- 4 ounces of butter
- Any seafood seasoning of your choice
The seafood seasoning is optional. (Butter and lemon are not!) You could use a little salt and pepper too. I really like this Frontier Co-op Seafood Seasoning blend. It’s like the organic version of Old Bay seasoning.
Monkfish recipe (“Poor Man’s Lobster”) with Herb Brown Butter
How do you make monkfish taste like lobster?
Simple monkfish recipe that makes the meat taste like lobsters Preheat oven to 375 degrees F (190 degrees C). Melt butter in a small saucepan over low heat. Stir in garlic and white wine, and simmer for a minute or two. Place monkfish in a baking dish, and pour the garlic butter mixture over top.
How to cook monkfish in a steamer?
Rinse the monkfish and pat it dry. Cut the fish into 8 equal medallions and season with salt and pepper. Drizzle with a little lime juice. Place the fish in a buttered bamboo steamer. Fill a pan with water about two finger widths high, place the steamer basket over the water, and steam the fish for 8-12 minutes.
Is monkfish a good substitute for lobster?
Monkfish is a large fish that has firm white flesh, making it an excellent substitute for lobster. Monkfish pairs well with garlic-butter and white wine sauce to mask any potential fishy or gelatinous taste. Monkfish can also be prepared like lobster meat, baking the fillets in their shells before cracking them open to eat.
How to cook monkfish?
To cook monkfish, you can use the stovetop, grill, or oven. Season it with salt and pepper and pan-fry it in butter and olive oil. Optional additions include fresh lemon and parsley for serving. While marinating is an option, it is not a requirement. Cooking monkfish doesn’t need to be complicated.