Poor Man's Lobster (Cod)
This is so simple and you are not going to believe just how much it really does taste like lobster Some folks use monkfish instead of cod but I like to use cod since it's much easier to find.
This is so simple and you are not going to believe just how much it really does taste like lobster Some folks use monkfish instead of cod but I like to use cod since it's much easier to find.
- Carbohydrate 15.6598200002305 g
- Cholesterol 976.960000825874 mg
- Fat 368.654490311566 g
- Fiber 0.261800010681152 g
- Protein 3.96572000326508 g
- Saturated Fat 233.430892197318 g
- Serving Size 1 1 Recipe (1964g)
- Sodium 30580.2220588289 mg
- Sugar 15.3980199895493 g
- Trans Fat 25.8099320218107 g
- Calories 3318 calories
Step-by-step
- Preheat broiler. Spray your broiler pan with non-stick spray or you can use a cookie sheet.
- In a 2-quart pot, mix together the water, sugar and salt. Bring to a boil. Remove from heat and add the cod fillets. Make sure they are completely covered. Cover and let sit for 5 minutes.
- Drain on paper towels and pat dry.
- Pour 1/2 cup of the butter into a large dish.
- Dip each piece of fish into the butter, turning to coat thoroughly.
- Place on your broiler pan or cookie sheet.
- Pour the rest of the butter that you used for coating your fish on top of the fish.
- Sprinkle with paprika.
- Broil for 8 minutes for each 1" of thickness.
- Use the remaining butter to dip your "Lobster" in. Enjoy!
The Brining Mechanics
Poaching fish in a sweetened saltwater solution alters the flesh density significantly, turning flaky cod into a firm, sweet bite that resembles crustacean meat. Dissolving two tablespoons of salt and one cup of sugar into six cups of boiling water creates the necessary osmotic pressure. Submerging the six-ounce cod fillets for exactly five minutes firms the exterior proteins without curing them entirely. Thoroughly blotting the fish on paper towels afterward ensures the melted butter adheres properly rather than sliding off the wet surface under the broiler.
Managing Thermal Intensity
Cod lacks the natural protective fat membranes of true lobster, making it vulnerable to rapid moisture loss under high heat. Monitoring the broiling process strictly requires timing based on thickness, allocating eight minutes per vertical inch of fish. Positioning the broiler pan six inches from the heating element prevents the exterior paprika-dusted butter from burning before the center reaches opacity. Using clarified butter prevents milk solids from scorching during this intense thermal exposure.
Handling and Storage Realities
Dense fish proteins alter their structural integrity once cooked, creating challenges for subsequent meals. Storing cooked portions in an airtight glass container within the refrigerator limits safety windows to two days maximum. Reheating this delicate texture requires gentle low-wattage microwave intervals or a low-temperature oven warm to avoid rubbery toughness. Repurposing chilled leftovers works best when flaked cold into mayonnaise-based salads where firmness remains an asset rather than a liability.
