Poor Man’s Lobster

Poor Mans Lobster from favfamilyrecipes.comOk, poor man’s lobster is truly my ultimate, favorite way of preparing halibut. YUMMMM!!! Just looking at this picture makes me want to make it again tonight! When Kevin, my Dad, and I went fishing in Alaska, we brought back tons of halibut and poor man’s lobster was a common dish in our home for months! I never got sick of it and I don’t think I ever could! A special thanks to Elise for getting this recipe when she lived in Alaska.  Back then halibut was much less expensive, hence the name, but now it definitely isn’t much cheaper than lobster!  But the name has stuck and this is still really delicious!

Poor Man’s Lobster
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Prep time:
Cook time:
Total time:
Ingredients
  • ½ c. sugar
  • ¼ c. salt
  • 1 lb. halibut
  • 1 cube (stick) REAL butter (sweet cream works great)
  • 1-2 fresh lemons
Instructions
  1. In a medium-large pot bring about 2 qt. of water, sugar, and salt to a boil. Cut halibut into 2-3 large pieces (so it cooks faster) and add to water. Boil for about 10 minutes or until halibut is nice and flaky. In the meantime, melt butter in a pot, but do not boil. Remove halibut from water, squeeze a little fresh lemon on it and serve with melted butter (I like to completely submerge my halibut in the melted butter, much like you would do with lobster).

Comments

  1. This was so yummy! The flavor is more like crab to me but without the delicate texture. I’m wondering about the “poor-man” part, at least where we live, halibut is not cheap :( Still delicious though :)

    • You can use any mild flavored white fish. I am going to use cod for dinner tonight. I have also heard of using Swai fillets. Both are much cheaper than halibut, and I add the juice of one lemon to the boiling water to give it a lobster type texture as well.

  2. I tried this tonight. It was ok, the butter was definitely key to making it taste good. I like my fish “fishier” so the mildness of this wasn’t to my personal liking. I think this would be a great way to introduce kids to fish.

  3. We made two batches tonight. The first batch, going by the recipe, was crazy SALTY. So, on the second batch, added very , very little salt, and used a little more sugar, and it was yummy!

  4. Excellent way to poach halibut! This was way better than I expected . It lacked the subtle flavour lobster has, but nailed the texture. I liked this better than the crunchy breaded halibut I made at the same time. My husband is deathly allergic to shellfish, so I think he will love this when I make it as a surprise! Recipie is easily halfed if you want to try it out. Don’t skip the butter sauce or lemon!

    • So glad that you liked it! I agree— you definitely don’t want to skip (or SKIMP) on the butter and lemon lol!

  5. I used this recipe on Northern Pike and Musky and it came out amazing! I’m going to give it a try with Salmon when I get back from New York.

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