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.
Don
This should be called, "Extremely broke" mans lobster. I followed this recipe to the T using fresh cod. (I am a chef) The texture is much too flakey and soft and is nothing like the stringy, slightly chewy lobster meat. The flavor also is nothing like lobster, the sugar water does not sweeten it as you would think. DO NOT expect this to be close to lobster because it isn't, or waste a good filet of Cod or any other fish. The Monk Fish can resemble lobster meat, but still isn't the same. Sorry to bust your bubble!
Sara
I'm sorry you didn't enjoy the recipe, Don. This is a Midwestern classic. I would never describe lobster meat as been stringy or chewy and cod should certainly be flaky if you've prepared it correctly. This recipe is a family favorite but obviously not for everyone. And that's okay. Thanks much for your comment.
Kat
I was a little worried about making this as cod is pretty expensive now. But it turned out delicious. Hubby was impressed and that's my aim when trying new recipes. Thank you for posting. I will make this again.
Sara
So glad you and your hubby enjoyed it, Kat!
Brent
What a super recipe! I’ve looked at it several times and I just made it today! According to my wife, we will continue to make it this way! Thanks so much!
Sara
Well, I'm so glad you finally tried it, Brent! So happy to hear your wife enjoyed it as well!
Cindy
Hi Sara, Just found this recipe and am excited to make. Here's my question - I have a gas stove and broil is 500 degrees but I have an airfryer, what is a low temp for broiling?
Sara
Hi Cindy! My oven has a high broil and a low broil. I would just set on broil and maybe lower your oven rack a bit more to the middle of the oven. You may need to use a digital thermometer when you make the recipe for the first time. The internal temp of the cod should reach 125-130 degrees Fahrenheit.
Anonymous
I have to try this recipe. I loved lobster growing up but have become allergic to it. In any form it will make my very sick. The thought of that warm buttery crunch is such a long forgotten flavor I can’t wait to try it.
Sara
Oh, I hope you enjoy it!
Anonymous
Super easy and delicious! I cannot wait to make this again!
Lisa Greene
Made this tonight and it was great! I grew up on the east coast and live in MN now. I kept hearing about "poor man's lobster" and thought "Oh dear." But this was really good and I'll definitely will be making it again.
Sara
I'm so glad you enjoyed it, Lisa! It's one of our favorites!
Autumn
Does this reheat well? I love to have leftovers but I don’t want to further cook the fish and make it tough.
Sara
Yes, I usually just warm it in the microwave with a small pat of butter on top to keep it moist.
Sissy
I so wanted this to be amazing. Mine turned out super soggy, maybe because I used tilapia (which is what I had in the freezer). We threw out most of it. I might try it again with cod, but probably not.
Sara
Sissy, that's so strange it was soggy. Did you start with frozen tilapia? If you began with frozen fillets, everything should have worked out fine.
Annette Greer
My mom made this back in the 60's and we all enjoyed it.
We have been using your recipe 4 years now, and always used Cod fish in the past with great results, HOWEVER...
...MONKFISH is our go to now!!!
Monkfish is textured very similarly to lobster with a springier, firmer mouthfeel.
Total gamechanger friends xx
Sara
Love this, Annette! I'm going to have to try monkfish. Here in Wisconsin, cod seems easier to find, however.
Anonymous
Love this recipe ❤️
3J
I enjoy cooking but am a lazy cook who is always looking for a short cut in recipes and than I wonder why it did not turn out? I followed your instructions to a tee and everything was delicious. Even my spouse approved.
Sara
I'm so glad you enjoyed it! P.S. I'm always looking for short cuts, too!
Jen C
I get so irritated reading comments for recipes anymore. One hopes to read honest reviews after they tried it. Instead it's always "can I substitute this for that", "I don't have this ingredient" and "I changed the recipe this way" or "I'm on a diet, can't eat fat or sugar or I'm allergic to...".
Seriously, why not find another recipe that suits you, or go to diet restricted sites? Why not start your own recipe vlog? It's very annoying and narcissistic. This recipe had about 6 ingredients, and 106 people ranting about them.
Lobster is sweet, therefore sugar is used to make the mock up. Cod is a flaky salt water fish, which would also make sense. Drawn butter and lemon is served with lobster. Etc.
Sara
Jen, did you try the recipe? If so, I hope you loved it. It's one of our family favorites!
Mamydziecko
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.
Mary
This was delicious! The only modification I made was used 1/3 cup sugar and 1/3 cup Splenda. I think next time I will reduce it even more, maybe 1/2 cup. Will definitely be making again!
Sara
So glad you enjoyed it, Mary!