Poor Man's Lobster - What a great meal to put together for a dinner party or just a quiet night at home. The way this seafood is prepared brings out the freshness in the cod with no "fishy" taste. This recipe really does make cod taste like lobster!
Want to Save This Recipe?
Enter your email below & we'll send it to your inbox. Plus get great new recipes from us every week!
This post includes affiliate links. Please see my disclosure.
I absolutely love lobster. Every time my husband and I are out for a special dinner my mouth starts watering at the thought of this scrumptious delicacy (I live in the Midwest remember) being on the restaurant's specials board. But even when it is, I seem to always pass it up due to the high price tag and the guilt I'd feel following the meal. Sad, right?
Well, to turn my frown upside down I've learned how to make a mean broiled lobster tail for special occasions at home (buying and preparing it yourself costs roughly half of what you'd pay at a restaurant around here) and for a family dinner during the week, I opt for my tried and true broiled cod recipe we call Poor Man's Lobster here in Wisconsin.
WHAT IS POOR MAN'S LOBSTER?
Poor Man's Lobster refers to a Midwestern white fish prepared to mimic the taste of lobster. Here in Wisconsin it's a super common dish to find on Friday night fish fry menus across the state.
When prepared as instructed below, the cod has the texture and consistency of lobster and tastes almost like the real thing.
I promise it will not taste "fishy" and your house will not reek of seafood for the next several days. People who don't even like fish, like this recipe, and it's been known to please even the pickiest eaters - AKA my children.
Poor Man's Lobster is easy, delicious and healthy (for the most part). If you want to substitute the sugar with Splenda, fine. If you want to use less butter, fine. But don't substitute margarine for the butter - it has too watery of a consistency.
Roll up your sleeves, get your ingredients together and let's make some Poor Man's Lobster! It's pretty safe to say this could easily become a staple meal in your home after you try it!
HOW TO MAKE POOR MAN'S LOBSTER
To make this delicious Wisconsin classic, you'll need:
- Cod fillets
- Sugar
- Water
- Salt
- Lemon pepper seasoning
- Paprika
- Fresh lemon
- Melted butter
STEP-BY-STEP INSTRUCTIONS FOR PREPARING POOR MAN'S LOBSTER
Begin preheating your broiler on low and follow the steps below:
- Begin by covering a broiling pan with aluminum foil. Shape the foil to the grooves of your pan to catch the excess liquid and spray with foil with nonstick spray.
- Add 6 cups of water to a mixing bowl and add in a cup of sugar.
- Add 2 tablespoons of salt to the sugar-water mixture and stir well.
- Place the cod fillets in a large saucepan and pour the water-mixture over the fish. The water-mixture should fully cover the fish, if it doesn’t add more water. Bring the water to a boil over a medium-high heat and boil for 3 to 5 minutes depending on the thickness of the cod fillet.
BROILING THE POOR MAN'S LOBSTER
- Remove the cod from the water with tongs taking care not to break the fillets in half. Place the cod fillets on the foil-lined broiler pan.
If you use something other than a broiler pan (like a cookie sheet) make sure to blot the excess water off of the fish. Using a broiler pan prevents the fish from sitting in the excess liquid when in the oven. - Brush some melted butter on the tops of the fillets.
- Sprinkle on some lemon pepper seasoning and paprika.
- Squeeze some lemon juice over all of the fillets and put under the broiler on low for about 7 minutes or until fish flakes with a fork.
WHAT OTHER KINDS OF FISH CAN YOU USE FOR THIS RECIPE?
Really any type of white fish can be used for this recipe. If you don't have cod handy, here are a few other types of fish you can try:
- Haddock
- Tilapia
- Burbot
- Halibut
- Monkfish
- Pike
SHOULD I THAW THE FISH FILLETS?
I always use frozen fillets for this recipe because if they're thawed, the fillets will literally fall apart in the boiling water in the saucepan.
Poor Man's Lobster is a great dinner option when you forget to take something out of the freezer the night before!
Serve the fish with some melted butter and get ready for the deliciousness!
CRAVING MORE DELICIOUS SEAFOOD RECIPES?
Poor Man's Lobster
Ingredients
- 6 6 oz. cod fillets
- 6 cups water
- 1 cup white sugar
- 2 tablespoons salt
- Melted butter (to brush fillets and for dipping)
- ½ lemon
- Paprika and lemon-pepper seasoning to taste
Instructions
- Preheat your broiler.
- Wrap a broiler pan with aluminum foil (easier clean up) and spray with nonstick spray. Make sure you shape the aluminum foil to the grooves on your broiler pan so the excess liquid has somewhere to go and your fish doesn’t have to sit in it.
- Place the fish in a large saucepan. Mix together the water, sugar, and salt. Pour the water-mixture over the fish. The water-mixture should fully cover the fish, if it doesn’t add more water. Bring the water to a boil over a medium-high heat. Boil for 3 to 5 minutes depending on the thickness of the cod fillet.
- Remove fillets from water, brush with melted butter, and season with lemon-pepper and paprika. Squeeze some lemon juice over the top.
- Broil for about 7 minutes on low or until the fillets are opaque and flake with a fork. Serve with melted butter.
Notes
- Adjust Boiling Time Based On Thickness: The boiling time for the cod fillets can vary depending on their thickness. Thicker fillets may require a longer boiling time to cook through properly, while thinner fillets may cook more quickly. Keep an eye on the fillets and adjust the boiling time accordingly to avoid overcooking.
- Properly Shape Aluminum Foil For Easy Cleanup: When wrapping the broiler pan with aluminum foil for easier cleanup, take care to shape the foil to fit the grooves of the pan. This helps ensure that any excess liquid from the boiling process can drain away, preventing the fish from sitting in it and becoming soggy.
- Use Low Broil Setting: When broiling the seasoned cod fillets, opt for the low broil setting to prevent them from cooking too quickly on the outside while remaining undercooked inside. This allows for more even cooking and ensures that the fillets are opaque and flaky when done.
valarie
This was wonderful- and i didn't even use cod, but skinny pollack, I just adjusted for that. Lobster lover me was fooled- can't wait to fool my friends too, thank you!
Sara
Oh, I'm so glad you liked it, Valarie! Thank you for sharing!
HL GIBSON
As a Jewish gal, I don't indulge in shellfish, but a co-worker kept talking about New England lobster rolls until my mouth began to water! I had to find an alternative and came across your blog post. I followed it to the letter, chilled the cod turned lobster, and made lobster rolls with it. My husband could not stop talking about the mean well into the next day! We've already decided we must make this recipe again very soon. Thank you!
Sara
Oh, I'm so glad! Thank you so much for stopping by to share your experience. This is truly one of our family's favorite recipes!
Natalie
Wow, that is a great idea. As I have adopted the kosher/biblical way of not eating certain foods. In fact this is how i found this recipe. I grew up eating everything seafood but no more. I was craving lobster or California rolls. Ive made the poor man's lobster many times but never thought to roll it into sushi! Thanks for the idea!
Nariyah
As a Messianic Jew, I know exactly what you mean. I wasn't born into it so I know what shellfish taste like so I won't lie, I sometimes crave it but refuse to eat it. I've made it and eaten it the way Sara instructs but Ive also made California rolls with it. Actaully, I made a deconstructed California roll salad. It's awesome to have substitutes that allow me to make great meals for my family. Teaching my kids now how many substitutes and options they have.
Sara, thank you for sharing this recipe and also the pictures for is visual learner! I've been using this recipe for a few years now.
Liz
Why do you have this same picture under two different names, Natalie/Nariyah? And why did you reply to yourself?
kookooracharabioso
I did this once before and it was great. This time the fish went from frozen to shredded and I dumped in colander to drain - and that's where 9/ 10 of my fish went. In the middle of the night at the broke time of month wow - plus so embarrassing. 28
Sara
Maybe the pieces were thinner or smaller and you just boiled it too long. If you see the fish start to break apart at all, remove it from the burner and transfer to the baking sheet. It's ready to go into the oven!
TERREA PUTERBAUGH
I used cod and flounder. They was both wonderful. Thank you for the recipe.
Sara
You are so welcome!
Linda Nadspal
Trying this tonight with some friends....going to poach it at home and finish up at her house so it is nice and warm. Love lobster, and most shell fish so this FL girl is eager to see how this is.
Linda Nadspal
Excellent!!!! Since I am on a diet that allows no red meat, only chicken, fish and occasional pork, I will be eating this alot!
Sara
I can't wait to hear how it all turned out, Linda! I'm hoping the fish didn't get rubbery at all after poaching and before putting it in the oven. Let me know how it was!
Jessica
how long do you boil the fish if it is not frozen?
Sara
You can probably cut the time in half. If it looks like the fish is starting to break apart during the boil, it's time to take it out!
Lydia
Tried it for the first time for dinner today, loved it!!! I will cut on the sugar next time but I am curious as to why the sugar??
Sara
Lydia, the sugar helps give the fish that lobster-like taste. I've had other readers use Splenda for the recipe instead of sugar and they've been happy with the results, too!
Lydia
Great, that's good to know, thank you! And I love that you post step by step pictures, I am a visual person and like to see what it is suppose to look like.
sherri garner
I use olive oil with truffle salt and herbs de province. All ingriedents go onto a parchment paper, gently coat the cod and place in the center of a large square. Grind on lemon pepper to taste. Read about en papilote, which is a great way to cook. and fold and seal the paper. Cook 10-12 minues in toaster oven or oven. You can also put in some sliced mushrooms.
Why use unhealthy sugar if you do not need to?. Cod is delicious pan sauteed, or fried, steamed or pretty much any way you cook it it has a lobster like taste.
Frankly anything is good dipped in melted butter...Try something else...an Asian sauce, olive tapenade, a small bit of lemon preserves if you need the sugar.
Danielle
Go away! People like you really irk me with your unnecessary comments. This recipe is delicious as is. If you want to post your own recipe get your own blog and post it there. And thanks so much Sara. Your recipes are wonderful.
Melissa
Yes!!
Marie
Honestly! I appreciate this brand new take on preparing cod, so thank you Sara, for sharing. And @Sherri Garner? Go make your own venue and post all the adaptations of other ppl’s recipes your heart desires lol
jo
I totally agree with you, people like the other commenter irk me too. My husband made this recipe exactly as is and the family could not get enough.
Anonymous
Exactly! 🌺
Jack
Well put Danielle!
Anonymous
Really??? Who do u think u are? That was so rude and unnecessary
Annette Harrison
I have used both cod and haddock with this recipe and like it either way. I'm also from Wisconsin, and have made this since the 1970's.
Sara
I agree, Annette. This recipe turns out delicious with both cod and haddock!
Debbie
Just made this - delicious, and since I didn't "dip" in butter, it was rather healthy with a small salad. Thanks for sharing.
Sara
I'm so glad you enjoyed it, Debbie! This really is our favorite way to prepare cod!
Jill Stockwell
Hi Sara,
Should I adjust the water, sugar, salt ratios if I am only preparing 1 lb. of cod? Making it just for me
Sara
Hi Jill! You could try adjusting the ingredients, but you'll want to make sure you cover the cod with the water mixture regardless of how many pieces of fish you're preparing. Good luck and I hope you enjoy it!
Kimberly
I'm wondering if this could be done without sugar or sugar substitute and still come out tasting like lobster?
Sara
Hi Kimberly, I don't see why you couldn't use sugar substitute. You're essentially just sweetening the water the fish boils in before you broil it. Good luck!
Missy
Use honey 🍯
Monique
This looks amazing!!! Do you know if this would work with other types of fish? I keep tilapia on hand and would love to know if you've tried this with any other fish.
Sara
Hi Monique! I've only used cod with this recipe. I'm wondering if tilapia might be a bit too delicate for the boiling water process that's used at the beginning of the recipe. I would love to hear how it turns out if you decide to use tilapia. Believe it or not, we just had this tonight for dinner! It's one of our favorites!
Pam
how much sugar with 2 filets ? thank you
Sara
You could probably cut the recipe in half if you're only cooking two fillets.
Stephanie
I've been looking for a recipe for what seems to be forever! I love "Fish Fry Friday's" and every week I wish there was a way I could make this at home. Thank you for posting this! 🙂
Sara
That's awesome, Stephanie. I sure hope you enjoy it! It's definitely my favorite way to prepare cod at home!
Sharon e Davis
Am I reading this correctly? There are 205 grams of carbs per serving? I am diabetic, could you leave out the sugar?
Sara
When I switched over to a new recipe card plug-in some strange things happened with the nutritional information on my posts. I'm going through as quickly as possible to remove the information because it is incorrect. So sorry about that!
Sarah Paul
We can’t have sugar...Can I leave it out or substitute something else??
Sara
The sugar is what gives the fish the sweetness of lobster. If you leave it out, it just won't be as sweet, that's all.
Patty Summets
What is the nutritional value?
Sara
Hi Patty, I don't include nutritional information with my recipes. One of the recipe card programs I had at one point automatically used to calculate that info but it never seemed to be accurate. I'd rather not include it than provide inaccurate information. Hope that makes sense.
Theresa Libert
She mentioned in the recipe that you can substitute Splenda or stevia for the sugar. I do this for my husband. It has no difference in taste. Try that. Since you’re diabetic it will be fine. My husband is diabetic as well. 💜
ML White
I grew up on the west coast next to the ocean but didn't appreciate seafood until I was much older and wiser. This recipe makes my mouth water. It looks awesome. I've never tried lobster but I am going to cook this recipe in the coming week and can officially say I've tried poor man's lobster. I love cod! Yum. Thank you for sharing this recipe.