Though this recipe for Poor Man’s Lobster may seem like a play on words here in the Poor Man’s Gourmet Kitchen, I assure you the title and name of this recipe is for real. Poor Man’s Lobster dates way back and it is a legitimate recipe and cheaper alternative to the real thing. I can buy a healthy Filet of Cod that will break down into over a dozen 5 oz Lobster tail size pieces for only $12 bucks! Poor man’s Lobster can be made with Halibut too, and it is the preferred method as far as flavor goes, but you’re also going to be spending a little more for that cut to equal the amount of meat you can slice out of a Cod. Either way, you will find your self with a few more bills in your wallet if you purchase these two fish and follow a recipe like this one, vs. shelling out the clams for the real deal. A dozen 5 to 8 oz Lobster tails is going to cost you a minimum of 60 bucks. So stay with me here and I’ll show you a cheaper, healthy Alternative!
Cutting your Fillet is Simple. Using a sharp knife, cut across the width of the fillet keeping a 1 1/2 inch portion between each slice. This will accurately portion out every cut piece to approximately the same size of tail meat you would be pulling from the average lobster tail. Now all you have to do is follow the recipe below to properly season the water for your Poor Man’s Lobster boil.
Poor Man’s Lobster Ingredients:
1 cod filet
1 pot of water (approximately 1 qt)
1/4 cup salt
1/4 cup sugar
2 tbsp lemon juice or half squeezed lemon
1/4 stick of butter
2 bay leaves (optional)
Lobster Bisque isn’t over rated, but it is often over cooked. You’ll find that most recipes use a ton of cream to define their soup recipe as a “bisque”, then hours of waiting time to reduce. Is all of this really necessary? I say Nay-nay! I’ll prove it to you in this recipe I’ve developed that not only cuts your cooking time in half but knocks out 2/3 of the fat content because you don’t really need that much cream. Even Bobby Flay’s Lobster Bisque recipe has 6 cups of Heavy Cream in it. Crazy! I use only 2 and I promise you it’s just as good and if not, even better.
In this Lobster Bisque Recipe I’m going to be using Langostino Lobster. I honestly prefer Squat Lobster if you have it available. The benefits of each are the same but there are some differences. First, the price is incredibly reasonable. I bought 3 pounds of solid meat, not shell, for just 20 bucks! The difference in my opinion is a sweeter, softer lobster tail meat when you are using Squat Lobster to make Lobster Bisque. Don’t ask me why, it’s just that way. Regardless of the reasons, they’re both very affordable and they both make a very impressive Lobster Bisque come to life.
Lobster Bisque Ingredients:
1 cup water 2 tsp Tomato Bouillon 6 Roma Tomatoes 2 Celery Stalks 1 Carrot 3 Garlic Cloves 1 Tbsp Chopped Ginger 3 Parsley Sprigs 3 Large Basil Leaves 3/4 cup Red Wine (sweet)
1 Onion 2 Tbsp Butter 1/3 cup Corn Starch 2 cups Heavy Whipping Cream 1Tbsp Italian Seasoning 1 tsp Ground Black Pepper 2 lbs Langostino Lobster tails
Set the water and bouillon on medium heat on the stove. Combine all the vegetables except for the onion in a food processor or blender and puree. Then add mixture to the Tomato Stalk. Chop onion and sauté until Caramelized, and then add the Corn Starch and Cream. When the Cream thickens like a country gravy, add the seasoning and add all the onions and cream to the soup. Chop half of the Langostino Lobster tails into small pieces and add to the Bisque. Stir frequently and wait to reduce; 20 to 25 minutes. It will burn the bottom if you’re not stirring! Once it has reduced to your desired consistency, add remaining Lobster tails and serve. If you are using large lobsters for this Lobster Bisque Recipe, all directions still apply, only adding the meat in increments isn’t necessary.
What an experience! Anyone that hasn’t ever had their own Crawfish boil is really missing out. I imagine it could possibly be a nightmare for some if they really don’t know what they’re doing, but that’s why there’s tutorials like these to help the “Not so Common” common folk out! But first, you’ve got to find a good Crawfish Boil Recipe!
My Crawfish Boil
I’ve been eating Crawfish for a while now, and I think I’ve finally had enough boils and etouffee in my life to finally have a real good perspective on how great crawfish should taste. So I figured it was time to see if my seasoned pallet, training and the talent I’ve worked hard to develop over the years has really paid off. I was ready to try my own Crawfish Boil Recipe, from scratch. So I bought this 31 pound of bag of live Crawfish for $46 and this bag of Slap Ya Mama.
Crawfish Boil Seasoning
I didn’t put together any of the actual ingredients in this boil, but you can by a bag of this stuff just about anywhere in the South, or online if you’re trying to find it elsewhere. I previously had never been a part of a Crawfish Boil before this day, and I can honestly say I was relying on instinct and instruction from locals alone before I filmed my first time with my own Crawfish Boil. So what you are witnessing here today is my first time ever dealing with live crawfish in my kitchen. Though I was a little nervous, over all, I think I handled this Crawfish Boil Recipe like a Pro!
Update: I have since done so many Crawfish Boils it’s unbelievable. I’ve even discovered so more secrets to perfecting their flavor. One of the thins I do now is melt in a whole cube of butter. I also dumb down the spice a bit, without the expense of losing flavor, by adding in Tomato bouillon. These too things bring a richer, sweeter flavor to the boil and makes the broth heavenly to suck from the heads, if you know what I mean. Now all you need to do is throw in some Potatoes, Andouille Sausage slices and some half portioned corn on the cob and your well on your way to perfect Crawfish Boil Dinner!