Every so often you hear something that catches your attention and immediately begs the question, “Really?!?” Such was case this past week as I was walking through the kitchen at Söntés. Chef Bryce was preparing to put monkfish on the menu when someone made an offhand comment: “You know monkfish is known as the ‘poor man’s lobster?” Now, I thought that everyone in the kitchen had already heard this, but it turns out one person had not. Then, of course, Trevor, our knowledgeable resident food nerd, one-upped all of us. (Actually, who I am kidding? We’re all food nerds, and we constantly try to one-up each other.) Trevor said, “Actually, lobster was originally a poor person’s food, and it was not until late in the mid-1800’s that it began to be favored by the wealthy people.”
“Nope. We had a history teacher in high school who thought that fact was hilarious, and she kept talking about it. Plus, I think I saw something about it on the History Channel.” (Okay, maybe he is bit more nerdy then the rest of us.) “Really. Go check it out.”
So needless to say, I did. Sure enough, lobster was the meal of choice for poor European settlers on the shores of this continent. Lobsters were known to wash up to two feet high on shore and could be up to 40 pounds! Can you imagine?
Which leads back to our poor man’s lobster, the monkfish. Ironically, monkfish is now catching on in the culinary world and can be just as expensive, if not more so, than lobster! Experts like to say the tail meat of monkfish is very similar in taste and texture to lobster, and I do agree. I think it tends be a bit sweeter and not as rubbery too (a bonus!). What they fail to mention is that this fish is all tail. Yep you read that right. The fish—and boy it is it ugly—is ALL tail.
One other fun fact: the monkfish has seven skins! I would highly recommend having your fishmonger skin this monstrosity before you take it home. Or, if you really want to make it easy, just come in and order it off our menu this week.
We’re featuring a Pan-Roasted Monkfish Cioppino served with tomato espuma, glazed vegetables, and bruschetta. Our cioppino is a bit different than the traditional dish, as it’s actually a deconstructed cioppino. “Why?” you may ask. “Because we can!” says Trevor. But really, ours is considered deconstructed because all of the parts (tomatoes, veggies, seafood, and cioppino base) are made separately, then stacked one on the other.
If you want to try your hand at cooking monkfish at home, I recommend butter poaching it. I love butter poaching: it’s simple, it’s easy, and it’s delicious. Some might think it a bit over the top, but hey, ’tis the season! Plus, butter poaching is a really easy way of preparing just about any fish, especially if you want to impart great flavor and moisture.
Chorizo: A spiced sausage. The Spanish version is dry and cured like pepperoni; the Mexican kind is loose, ground pork spiced with chili and garlic.
Nuoc cham: A classic Vietnamese dipping sauce made with fish sauce, lime, sugar, water, and fresh herbs.
Does Monkfish Really Taste Like Lobster?
Monkfish has gained a reputation as the “poor man’s lobster” due to its similar texture and flavor profile. But does this strange-looking fish actually taste like the prized crustacean? I decided to do some research to find out.
As a seafood lover on a budget, I was curious if humble monkfish could be a cheaper stand-in for pricey lobster tails in my recipes. Lobster is delicious, but costs an arm and a leg. Monkfish tends to be more affordable, so I wanted to determine if it could achieve that sweet, briny lobster taste.
Through my research I learned that while monkfish and lobster share some similarities they each have a distinct flavor. Here’s a closer look at how they compare.
An Introduction to Monkfish and Lobster
Let’s start with a quick overview of each seafood:
Monkfish
Monkfish is an ugly-looking bottom dweller with a huge head, tapered body, and tail. It’s found in the northwestern Atlantic Ocean. The meat comes from the tail and is dense, boneless, and bright white. Monkfish has a mild, sweet flavor with a firm and meaty texture similar to lobster.
Lobster
Lobsters are crustaceans found in the Atlantic and Pacific Oceans. They have a hard protective shell, large front claws, and a segmented tail. The sweet tail meat is most commonly eaten. Lobster has a salty, briny seafood taste and delicate texture.
Key Flavor Differences
While both have a mild sweetness, monkfish and lobster flavors differ in some important ways:
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Lobster has a more pronounced briny, ocean flavor while monkfish is lighter.
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Monkfish has a subtle nutty or vanilla note that lobster lacks.
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Lobster tail meat is sweeter than monkfish.
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Monkfish has a firmness similar to lobster but lacks the same tenderness and delicacy.
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Monkfish has a slightly fishier flavor while lobster is cleaner tasting.
So in essence, lobster offers a pure sweetness and seafood essence that monkfish can’t quite replicate. But monkfish does come surprisingly close in the texture department.
Preparing Monkfish with Lobster Flavors
While monkfish won’t magically start tasting like lobster, you can coax more similarities through preparation:
Brining
Soaking monkfish in saltwater before cooking infuses flavor and firms up the texture. Add aromatics like bay leaves, garlic, and lemon to the brine for extra flavor.
Seasoning
Coat the fish with spices found in lobster seasonings like Old Bay, lemon pepper, paprika, garlic powder, and cayenne. Melted butter adds richness.
Cooking Methods
Grilling, broiling, roasting, or pan searing monkfish creates that quintessential lobster char. Smoking chips can add subtle smokiness to grilled fish.
Sauces and Sides
Pair monkfish “lobster” with clarified butter, lemon wedges, aioli, corn on the cob, and other classic lobster accompaniments.
The Verdict
After conducting my tasting experiments, I can confidently say monkfish does not actually taste like lobster. The flavor, sweetness, and texture are noticeably different. However, with the right prep work, you can get monkfish pretty darn close. It makes a great affordable substitute, though lobster still reigns supreme in terms of flavor. For my budget, I’m happy to enjoy “poor man’s lobster” monkfish when I can’t splurge on the real thing!
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Every so often you hear something that catches your attention and immediately begs the question, “Really?!?” Such was case this past week as I was walking through the kitchen at Söntés. Chef Bryce was preparing to put monkfish on the menu when someone made an offhand comment: “You know monkfish is known as the ‘poor man’s lobster?” Now, I thought that everyone in the kitchen had already heard this, but it turns out one person had not. Then, of course, Trevor, our knowledgeable resident food nerd, one-upped all of us. (Actually, who I am kidding? We’re all food nerds, and we constantly try to one-up each other.) Trevor said, “Actually, lobster was originally a poor person’s food, and it was not until late in the mid-1800’s that it began to be favored by the wealthy people.”
I paused and replied, “Are you kidding?”
“Nope. We had a history teacher in high school who thought that fact was hilarious, and she kept talking about it. Plus, I think I saw something about it on the History Channel.” (Okay, maybe he is bit more nerdy then the rest of us.) “Really. Go check it out.”
So needless to say, I did. Sure enough, lobster was the meal of choice for poor European settlers on the shores of this continent. Lobsters were known to wash up to two feet high on shore and could be up to 40 pounds! Can you imagine?
Which leads back to our poor man’s lobster, the monkfish. Ironically, monkfish is now catching on in the culinary world and can be just as expensive, if not more so, than lobster! Experts like to say the tail meat of monkfish is very similar in taste and texture to lobster, and I do agree. I think it tends be a bit sweeter and not as rubbery too (a bonus!). What they fail to mention is that this fish is all tail. Yep you read that right. The fish—and boy it is it ugly—is ALL tail.
One other fun fact: the monkfish has seven skins! I would highly recommend having your fishmonger skin this monstrosity before you take it home. Or, if you really want to make it easy, just come in and order it off our menu this week.
We’re featuring a Pan-Roasted Monkfish Cioppino served with tomato espuma, glazed vegetables, and bruschetta. Our cioppino is a bit different than the traditional dish, as it’s actually a deconstructed cioppino. “Why?” you may ask. “Because we can!” says Trevor. But really, ours is considered deconstructed because all of the parts (tomatoes, veggies, seafood, and cioppino base) are made separately, then stacked one on the other.
If you want to try your hand at cooking monkfish at home, I recommend butter poaching it. I love butter poaching: it’s simple, it’s easy, and it’s delicious. Some might think it a bit over the top, but hey, ’tis the season! Plus, butter poaching is a really easy way of preparing just about any fish, especially if you want to impart great flavor and moisture.
The Poor Man’s Lobster MONKFISH Simple and Quick Recipe. Cooking on a Budget
FAQ
Do monkfish taste like lobster?
Monkfish has a mild, sweet flavor that is often compared to that of lobster or scallops. Its flesh is firm and slightly dense, with a texture similar to that of a well-cooked chicken breast or a firm white fish.
Is monkfish more expensive than lobster?
Unfortunately, monkfish also needs a little bit more processing than other fish, but it’s still cheaper than a lot of other more popular fish. It’s still going to be cheaper than when you go for cod. It’s going to definitely be cheaper than lobster, depending on where you go.
What is the problem with monkfish?
Monkfish is listed as “AVOID” by the Monterey Bay Aquarium’s Sustainable Seafood Guide because they “are caught or farmed in ways that harm other marine life or the environment.”
What fish is supposed to taste like lobster?
I still love it! Emmymade monk fish is supposed to taste like lobster.Dec 14, 2020