Poor Man's Lobster #1

From: Halcyon Eve

On Jul 21, 2009

Yum! DH can't have lobster (and actually dislikes shellfish anyway), so this was perfect! It was similar to crab or lobster, but different enough that DH liked it, too. I used Alaskan Cod fillets instead of haddock, and it tasted great. I also added lemon juice and garlic salt to the butter, and squeezed a little more lemon juice over the fish after cooking. My only problem (not the recipe's fault) was that since I used a different fish and a different amount, it was a little overdone. Next time I'll just watch it more closely--I think 6-7 minutes would have been enough for the fish I used. It might be helpful to have a guideline of so many minutes per inch or half-inch of thickness. All three of us enjoyed this, and I'll make it again--it will make a nice change from my usual fish dishes! Thanks so much for sharing, Kim! Made for PRMR.

From: Chef #847760

On Jul 5, 2009

Really cool idea!!!! We enjoyed it.

From: Sharon123

On May 26, 2003

I could swear(if I sweared, which I do not) that this tasted just like lobster!!! I haven't eaten lobster in about 11 years, but oh it was so good and so easy to make, without all the cholesterol! I could not get haddock at the store so I got orange roughy. Thanks Kim, my husband wants me to make this again soon!!!

From: ~Paula~

On Mar 7, 2006

This is THE BEST "Poor Man's Lobster" recipe that I have ever tasted! The recipe I typically follow does not have as much salt and I think that's what makes this one so much better. I did "tweak" the recipe a bit by adding 2 bay leaves and a few peppercorns to the water. Other than that, I followed the directions exactly. Thanks so much for sharing! P.S. If you still haven't tried this recipe, Kim...you really should! EXCELLENT!