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Make delicious Poor Man’s Lobster with halibut and melted butter! This easy recipe gives you rich, buttery, lobster-like flavor at a fraction of the cost. Learn how to make it in just minutes with simple ingredients. Perfect for seafood lovers!
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The Best Way to Cook Halibut
If you’ve never had Poor Man’s Lobster, you’re in for a treat! This delicious dish takes halibut and transforms it into a lobster-like experience without the hefty price tag. It’s one of those recipes that feels fancy but is incredibly easy to make at home. Every bite is rich, buttery, and melt-in-your-mouth delicious, making it perfect for special occasions or a simple weeknight dinner.
Every time I make this, I’m reminded of our fishing trips on the Alaskan coast, bringing home fresh halibut and making this simple but unforgettable meal. It’s a meal that brings people together, sparking memories of adventure and good times. It’s rich, buttery, and tastes just like lobster—without breaking the bank!
Why You’ll Love This Recipe
- Tastes Just Like Lobster! The firm, flaky texture of halibut mimics lobster perfectly when cooked this way.
- Super Easy to Make! No fancy techniques—just boiling, butter, and seasoning.
- Budget-Friendly Alternative to expensive lobster.
- Ready in Minutes! This dish comes together in under 20 minutes.
The Story Behind Poor Man’s Lobster
The name “Poor Man’s Lobster” comes from the days when halibut was significantly cheaper than lobster. That’s not quite the case anymore—halibut prices have soared, making it feel more like “Rich Man’s Lobster” these days! But no matter the cost, this recipe remains one of my favorites.
I remember bringing back a freezer full of halibut from Alaska with my dad and Kevin after an amazing fishing trip. We made Poor Man’s Lobster so often, yet I never got tired of it. Honestly, if I had a stockpile of halibut now, I don’t know whether I’d eat it all or sell it to cover my child’s college tuition!
A special thanks to Elise for getting this recipe when she lived in Alaska. We enjoyed many wonderful times with her when she lived there. What a beautiful place!
What Makes Halibut Perfect for This Recipe?
Halibut is a white, flaky fish with a smooth, firm texture. Fresh halibut is always best because frozen halibut tends to dry out more easily. That said, you can use other meaty white fish like cod, haddock, or pollock if halibut isn’t available.
Ingredients You’ll Need
- Halibut – The star of the show!
- Water – For boiling.
- Salt & Sugar – Helps create that lobster-like texture and flavor.
- Butter (Sweet Cream Preferred) – Because melted butter makes everything better.
- Lemon – Fresh lemon juice enhances the flavor.
How to Make Poor Man’s Lobster
- Bring Water to a Boil – Fill a pot with enough water to cover the fish. Add sugar and salt.
- Boil the Halibut – Drop in the halibut and cook until it turns opaque and flaky, about 8–10 minutes.
- Melt the Butter – While the fish is cooking, melt butter in a small pan.
- Serve with Lemon & Butter – Remove the fish from the water, plate it, and drizzle with melted butter and fresh lemon juice. Enjoy!
Variations to Try
Want to mix it up? Try seasoning your fish after boiling or flavoring the melted butter. Here are some great ideas:
- Old Bay Seasoning – A classic seafood spice blend.
- Paprika & Garlic – Adds a smoky, savory kick.
- Thyme & Basil – Brings a fresh, herbal note.
- Dried Chili Peppers – For a little heat!
- Ginger & Soy Sauce – A fun Asian twist.
Is Halibut Still Affordable?
Halibut prices have skyrocketed in recent years due to limited supply and strict fishing regulations. In the Atlantic, commercial fishermen can’t even catch them anymore! Plus, halibut take nearly eight years to mature and reproduce, which affects supply. While I hope prices drop again, in the meantime, you can substitute with cod or another firm white fish to keep this recipe budget-friendly.
Questions About Poor Man’s Lobster
If halibut is too pricey or unavailable, you can use cod, haddock, pollock, or any firm white fish. These will still give you that delicious, lobster-like texture.
Boiling for too long can make the fish rubbery. To prevent this, cook just until the fish turns opaque and flakes easily with a fork—typically 8–10 minutes.
Yes! While boiling gives it a true lobster-like texture, you can bake or air-fry the fish at 375°F (190°C) for about 12–15 minutes, then drizzle with melted butter and lemon.
This dish pairs wonderfully with roasted vegetables, baked potatoes, rice, or a crisp garden salad.
Yes, but halibut is best enjoyed fresh. If needed, store leftovers in an airtight container in the fridge for up to two days. Reheat gently in a pan with a bit of butter to keep it moist.
More Seafood Recipes to Try
If you love seafood, you’ll want to check out these mouthwatering recipes:
- Lemon Salmon – Bright, fresh, and full of flavor.
- Halibut Tacos – A fun and easy weeknight meal.
- Grilled Cilantro Lime Halibut – Perfect for summer grilling.
- Homemade Tartar Sauce – The perfect seafood dip.
- Thick and Hearty Seafood Chowder – Cozy and comforting.
- Fish and Chips – Classic crispy goodness.
- Fish Tacos – A tasty family favorite.
- Pecan Crusted Salmon – A crunchy, flavorful twist on baked salmon.
- Salmon Burger Recipe – Heaven in a bun.
Poor Mans Lobster
Ingredients
- 1/2 cup sugar
- 1/4 cup salt
- 1 pound halibut
- 1/2 cup butter (sweet cream works great)
- 1 lemon
Instructions
- In a medium to large pot bring 2 quarts of water, sugar, and salt to a boil on medium-high heat.
- Cut halibut into 2-3 large pieces (so it cooks faster) and add to boiling 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).
Notes
Nutrition Information
Whether you’re making this for the first time or reminiscing about past fishing trips, Poor Man’s Lobster is a dish you’ll never forget. It’s one of those meals that brings warmth, nostalgia, and great taste to the table. I hope you love it as much as my family and I do. Give it a try, experiment with flavors, and let me know how it turns out! 🐟🐟🐟
I made it for my dinner. I loved it. I used cod fillets.
Great idea using cod! Glad to know it still turns out well 🙂
We are from upstate NY very near Canada. We were born and raised on the St Lawrence River, a waterway known for excellent freshwater fishing. Among the various species, one stands out as the quintessential fish to make “poor man’s lobster” with. We use Northern Pike. We filet the pike boneless, then cut the filets into cubes. These are wrapped in a sack of cheesecloth much like a loose teabag. Boiling water is started and lemon and salt are added to that. Once boiling, the bags of fish cubes are cooked in this at a mild simmer for 7 minutes and served with drawn butter and lemon wedges. Now THAT is “Poor Man’s Lobster” done right!
So it’s been awhile since I made this…..my apologies for the question but, “it’s regular sugar or Brown sugar.” I thought I used brown sugar and salt. Thanks.
This recipe calls for white sugar, not brown. Thanks for asking! 🙂
Monk fish is aptly named poor mans lobster, with this recipe it’s awesome, the closest thing to real lobster meat in my opinion. I used a light sprinkle of bays seasoning also, or chef minions seasalt garlic and dehydrated butter seasoning.
Copied from Web: Monkfish has a very mild flavor that many liken to lobster. I wonder, though, how much of that is due to its texture — which is firm, like lobster. In any event, fresh monkfish has a light flavor, acceptable to most people, including those who avoid “fishy-tasting” fish.
We have been making poor-mans lobster for years, but we use walleye. Very tasty.
I go to Alaska fishing every year and am always in the search for more halibut recipes. This one is delicious, I try a new twist every once in a while with this as a base recipe.
So glad you like this recipe! We like to do different melted butter compounds sometimes, too. But the original is always a hit!
When you think about how many lobsters, or how big of a lobster, you would have to buy to get one pound of lobster meat, one pound of halibut doesn’t seem very expensive at all. You’re very lucky to find a 5 oz. lobster tail for less than $5.99, and that includes the shell.
I used cod and it was absolutely delicious. I also sprinkled a little Old Bay seasoning on the cod after cooking.
A chef in PAC N.W. cuts halibut in approx 1″ cubes. You know when fish is done, because it will rise to the surface of the boiling water. Interesting, haven’t tried yet.
In Wisconsin, I am told they use white fish as it is plentiful and not expensive. Apparently there, restaurants regularly serve “Poor man’s lobster” which is where I first heard of it.
What restaurant did you go to my boyfriend is from there
instead of sugar you can use Seven Up or gingerale I prefer 7 up.
I’ve never tried that, you’ll have to let us know how it turns out!
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.
Great idea! Glad to know it works well with other fish!
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!
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!
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.
Halibut isn’t a fishy type of fish,i would know i live in alaska,if u want more of a fishy type eat some salmon
Oh, you are so lucky! I’m jealous of all the fresh fish you can get there!
Very true, i just got back yesterday from a halibut trip, brought home 40lbs of filetts very good. First thing my 16 year old said was poor mans lobster. Had to look up recipe again, i fed her that when she was like 10, cant wait to eat
For all you Pacific Coast fisherman, this recipe is also great for Ling cod and Cabezon!
You know what really tastes like lobster? Shrimp & ketchup! Try it, you’ll see.
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 🙂
I know, haha, that is just what we called it growing up. Halibut must have been cheaper then. 🙂
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.
Haha! I was going to say… halibut is a lot more expensive than lobster! Sounds yummy though!
YOU CAN SUBSTITUTE COD, FOR YOUR HALIBUT,,, HAVE DONE THIS FOR MANY YEARS WHEN LIVING IN ALASKA
This was delicious and easy. Thank you for sharing your recipes.
I tried this recipe and prepared it exactly according to directions. I don’t know if any of you have actually tasted lobster, but although it tasted fine, it was a far cry from lobster. It tasted like poached fish with melted butter…was not thrilled
ah hahaha! I love your reply! This saved me from trying it
I have a completely different opinion. I just had a lobster in Nova Scotia that hadn’t been out of the ocean for more than three hours. Two weeks later I had fresh salt-water boiled halibut. The latter was way better–milder perhaps but absolutely delicious even without any butter or lemon. So my suggestion is to try it before judjing it.