Poor Mans Lobster with Melted Butter is a dish that you’ll never forget. It’s made with halibut, so it tastes just like lobster, but it doesn’t cost a fortune. It was our go-to recipe when we fished for halibut on the Alaskan coast. This is a great recipe if you’re looking to save some money while still getting an amazing meal!.
My favorite way to cook halibut is with melted butter. The dish tastes like it was cooked over a hot stove for hours even though it only takes minutes to put together.
The name of this recipe comes from the time when halibut was much cheaper than lobster. That time has passed, so the recipe should be called “Rich Man’s Lobster!”
YUMMMM!!! Just looking at this picture makes me want to make it again tonight. Kevin, my dad, and I went fishing in Alaska and came back with a lot of halibut. For months, we ate Poor Man’s Lobster every day. I never got sick of it and I don’t think I ever could. What I wouldn’t give to have a freezer full of halibut now. I don’t know if I would eat it or sell it to pay for my child’s college tuition.
Halibut is a white, flakey fish with a smooth texture. It is much better fresh than frozen. Frozen halibut tends to overcook and dry out. Amazing and simple, this way of making halibut taste like lobster is great. But it’s also good when grilled or sautéed.
A special thanks to Elise for getting this recipe when she lived in Alaska. We enjoyed many wonderful times with her when she lived there. What a beautiful place!.
Lobster is one of the most decadent and delicious seafood treats out there. The sweet, succulent meat has a uniquely refreshing flavor and tender texture unlike any other shellfish. However, it also comes with quite a hefty price tag that may make enjoying it regularly unrealistic.
Luckily, there are several more affordable alternatives that can deliver a similar taste and texture to lobster when prepared properly. These seafood substitutions make it possible to create lobster-inspired dishes on a budget. Keep reading for 9 options to satisfy your lobster cravings for less.
Monkfish
Often called “poor man’s lobster,” monkfish is renowned for its uncanny similarity to lobster meat. Its thick, meaty texture and mild, sweet flavor really do mimic the taste and mouthfeel of lobster
Monkfish holds up well to cooking methods like baking broiling, or grilling. Simply season monkfish fillets with lemon, garlic and butter and cook until opaque. For an even more authentic experience, boil monkfish in saltwater before slathering it with melted butter.
Crawfish
These small, freshwater crustaceans look like mini lobsters and taste remarkably similar Just like lobster, crawfish have a sweet, nutty flavor encapsulated in a tender shell.
Popular preparations like crawfish boils and étouffée highlight the decadence of these little lobster-like critters. You can also peel crawfish tails and use them anywhere you’d use lobster meat, like pasta dishes, salads, or rolls.
Halibut
This mild white fish has a slightly sweet flavor and meaty yet flaky texture akin to lobster. It performs especially well in the classic “poor man’s lobster” recipe, where halibut is boiled or steamed and served chilled with melted butter and lemon wedges.
The dense, substantial flesh of halibut holds up well to broiling, grilling, sautéing, and baking too. Just seasons simply with lemon, herbs, garlic, and other lobster-friendly flavors.
Cod
Affordable, widely available cod can also achieve lobster-like flavor and texture when prepared properly. Opt for thicker cod fillets and boil briefly in salted water with sugar to infuse it with sweetness. Then, broil the cod with butter and spices.
The mild taste and large flake structure of cod work well in lobster salad, rolls, or bisque when combined with creamy ingredients like mayo, lemon, and dill. Cod works especially well in the classic “poor man’s lobster” preparation.
Pollock
Pollock is a sustainable whitefish with a mild, slightly sweet flavor profile. Its lean, flaky texture adapts well to recipes mimicking lobster.
For “lobster” rolls, mix chunks of pollock with typical lobster roll ingredients like lemon juice, celery, mayo, and tarragon. You can also find surimi, an imitation shellfish product made of pollock, which works great for seafood salads.
Tilapia
Tilapia’s delicate, sweet flavor and flaky yet firm texture make it a cost-effective substitution for lobster in some dishes. Because it has a neutral flavor, tilapia soaks up seasonings readily.
For lobster tacos, sauté seasoned tilapia fillets until flaky, then chop and mix with pico de gallo and citrus mayo. Or try using tilapia in place of red snapper when making a lobster roll for a budget-friendly version.
Scallops
These tasty mollusks have a subtly sweet flavor similar to lobster along with a delicate, succulent texture. Large sea scallops are particularly comparable when seared to develop a crust while keeping the interior tender.
For a simple preparation, coat scallops in butter or olive oil then sear in a hot pan for 2-3 minutes until lightly browned. Sprinkle with lemon juice and enjoy with dipping sauces. Scallops also work well in lobster bisque.
Crawdads
Crawdads, also called crayfish or crawfish, resemble small lobsters with their elongated bodies, tails, claws, and antennae. These freshwater crustaceans have a signature sweet, nutty taste and firm yet flaky meat.
Boiling crawdads in seasoned water allows their natural flavors to shine. Peel the shells off the tails and dip the tender meat in melted butter for finger-licking satisfaction. You can also use crawdads as you would lobster meat in pastas, salads, or soups.
Crab
While it has its own distinctive flavor, crabmeat aligns with lobster in terms of its tender, juicy texture and seafood-rich taste. The sweet flesh of blue crab, Dungeness crab, and stone crab all contain similarities.
Using crabmeat instead of lobster in seafood salad, bisque, mac and cheese, or chowder provides that same luscious mouthfeel and flavor hit. Opt for premium lump or jumbo lump crab for the best texture.
Rockfish
This Pacific whitefish has a taste and texture quite comparable to lobster, along with its own unique flavor. Rockfish is adaptable to many cooking methods including baking, broiling, poaching, and grilling.
For a simple preparation, coat rockfish fillets in olive oil or butter and add fresh herbs, salt, pepper, and lemon. Bake or broil until the fish is opaque and flakes easily. Its lobster-like qualities make it ideal for seafood stews, tacos, pasta, or sandwiches.
With all of these delicious and affordable options to choose from, you can enjoy lobster’s greatest hits without spending a fortune. Just utilize the proper preparation techniques to bring out the sweet flavors, delicate textures, and seafood essences that mimic indulgent lobster.
Ingredients in Poor Mans Lobster
- Sugar
- Salt
- Halibut
- Butter – sweet cream works great
- Lemon
Variations on this Recipe
You can try different flavors by adding seasoning to the butter or brushing it on the fish after it’s been boiled. Some ideas to sprinkle on would be:
- Old Bay Seasoning
- Pepper
- Paprika
- Basil and Oregano
- Ginger
- Thyme
- Dried chili peppers
- Garlic
Halibut has been so expensive the past several years. I rarely see it on restaurant menus anymore. Halibut have become so hard to find in the Atlantic Ocean that commercial fishermen aren’t allowed to catch them. For many years, there hasn’t been enough halibut in the Pacific Ocean. It may also have something to do with the life cycle of halibut. They don’t reproduce until they are 8 years old. I hope that the price of halibut will go down to a more reasonable level so that this recipe can be made more often. In the meantime, any affordable meaty whitefish with a firm texture works great for this recipe. Doing a fish boil will give the fish a similar consistency of lobster.
LOBSTER TASTE TEST! How to Cook Lobster! Which one is the best?!?!?!?
What fish taste like lobster?
However, the options don’t end there. Grouper, tilapia, sea bass, redfish, rockfish, crawfish, and scallops also lend themselves to a similar taste profile as lobster. Just keep in mind that the cooking process may influence the overall flavor and texture of these fish.
Are crab and lobster the same?
Crab and lobsters are believed to be similar in taste. As crustaceans, you may find resemblance in taste because of how sweet and distinct both taste from fish and other types of meat. But interestingly, they don’t taste exactly the same and any seafood lover can differentiate between the two!
What fish goes well with lobster?
We’ll delve into various fish options that satisfy your lobster cravings, from monkfish and cod to halibut and pollock. Monkfish, often hailed as the closest match to lobster in both taste and texture, boasts firm, bright-white flesh with a sweet and mild flavor profile.
Does lobster taste like chicken?
Some people may find a similarity between the taste of lobster and chicken, with both having a mild, tender, and slightly sweet flavor. However, lobster has its own unique taste that sets it apart from chicken. How do lobster and salmon flavors differ? Lobster and salmon are quite different in terms of flavor and texture.