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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! 🐟🐟🐟
This is great! I have made this several times. I also just used this with pollock, and then used the meat to make crab cakes. They came out great!
Ooh I have never tried this with pollock, great idea! I have also never used it to make crab cakes, love the idea!
This recipe was quick and easy, the only drawback was it was really salty.
I will use this recipe again just lesson the salt.
Sorry this turned out so salty for you. I know different salts can taste saltier than others, what kind of salt did you use?
I think this would be great on a toasted buttered hot dog roll like a Connecticut lobster roll only affordable with maybe cod till halibut comes down in price.
Thanks for a wonderful recipe!!
That is a great idea, it would be really good like that!
Yum. This was delicious. Used Halibut my husband caught in Alaska. We only cooked 5 minutes or so.
Fellow life long Alaskan here and boiling the halibut for 10 mins really changes the texture. Boil for less time and let sit in warm melted butter.
We love the Halibut this way! Who needs lobster??
Dear Emily,
I’m a die-hard Alaska Chick, a Fifty-five-year resident, growing up fishing, hunting, and exploring.
Halibut is a favorite delicacy in our family and I have enjoyed it prepared in many ways over my lifetime.
Your recipe is a welcome and delightful variation in the preparation of this delicious fish and my family and friends love it!
Thank you for sharing this yummy recipe,
Sincerely,
The Alaska Chick
I loved your recipe. We tried it for dinner and have made it several times ince then .
It was good, but it wasn’t really the right texture to remind me of lobster. I’m wondering if I cooked it too long. As soon as it came to the top, I took it out of the boiling water. So should I have cooked it longer or not so long?
We usually boil it for about 10 minutes!
Mine was tough and chewy. I boiled it for 7 minutes. Found out you are supposed to put it in the boiling water and only boil until it floats to the top then boil 90 seconds more. It keeps cooking after you pull it out. I just ruined a pound of Halibut.
Oh no! How thick or how big were your filets?
Absolutely yummy could pass for lobster and simple make’
Would this work with monkfish?
We haven’t tried it with monkfish!