Best Poor Boy Lobster Recipes

POOR MAN'S LOBSTER

Poor Man's Lobster image

This way of preparing Halibut makes it taste just like lobster, especially when dipped in melted butter. The texture is smooth and tender.

Provided by Emily Walker

Time 15m

Number Of Ingredients 5

Ingredients

1/2 cup sugar
1/4 cup salt
1 pound halibut
1/2 cup butter ((sweet cream works great))
1 lemon

Steps:

In a medium to large pot bring 2 quarts 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).

Nutrition Facts : Calories 227 kcal, Carbohydrate 32 g, Protein 21 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 56 mg, Sodium 5811 mg, Fiber 1 g, Sugar 30 g, ServingSize 1 serving

LOBSTER PO' BOY

Lobster Po' Boy image

Provided by Patrick and Gina Neely : Food Network

Categories main-dish

Time 24m

Yield 4 servings

Number Of Ingredients 24

Ingredients

1 cup yellow cornmeal
1 cup self-rising flour
1 tablespoon Neely's Seasoning
2 tablespoons garlic powder
2 eggs, beaten
1 cup milk
1 teaspoon hot sauce
2 tablespoons Creole mustard
1 tablespoon yellow mustard
4 frozen lobster tails, thawed and halved lengthwise
Kosher salt and freshly ground black pepper
4 club rolls
Sliced tomato
Remoulade Sauce, recipe follows
1 1/2 tablespoons yellow mustard
1 1/2 cups mayonnaise
1 tablespoon Worcestershire sauce
1 tablespoon paprika
1/2 teaspoon garlic salt
1 1/2 tablespoons horseradish
1 1/2 teaspoons hot sauce
2 tablespoons white wine vinegar
1/4 cup finely chopped parsley leaves
Kosher salt and freshly ground black pepper

Steps:

Preheat deep-fryer to 375 degrees F.
In a shallow dish, mix together cornmeal, flour, Neely's Seasoning and garlic powder. In a second bowl whisk together eggs, milk, hot sauce and both mustards.
Season the lobster with salt and pepper. Dredge lobster in egg wash and then through breading and gently place in deep-fryer and cook for 5 to 7 minutes until crispy and golden. Remove from fryer and drain on paper towels.
Place on rolls with sliced tomato and serve with Remoulade Sauce.
In a small bowl, mix together all ingredients until well combined. Chill and reserve.