Poor Mans lobster is one of our favorites. I found the recipe here on the boards about two years ago and now anytime we have halibut, or other firm white fish, we always cook up some Poor Man's lobster. But the discussion on the recipe back then called for boiling it in Seven-Up, Champaign (or something else I can't remember). I stuck with the Seven-Up and it has been a big hit in my house ever since. (Seven-Up probably because it enhances the sweetness).

My boys bring back the halibut from Alaska and when they first watched me poor a bottle of Seven-up into a pot and boil it up they thought I was going to try and pull one of my off-the-wall concoctions on them, like the sardine spaghetti sauce I tried once... but that's another story.

I cut the fish into bite size chunks so the only utensil needed is a tooth pick, and I feed the chunks into the boiling Seven-Up a handful at a time so as not to disturb the boil. The rule is to pull them out as soon as they float, but I usually keep an eye on the pot and bring them out as they are surfacing. The key is to never over cook them... and remember they will still be cooking as they are steaming on the serving dish.

Have your favorite dipping sauces ready because they should be eaten quickly, and believe me if you do it right there will be no leftovers.

Wow, I just had this with 7-up what a treat.

Sure glad I have the Sniffer boards to learn from.

Now, I have called all my family to pass it along to them.

I think this will be easy enough to make @ the next HellStock to share with all the other good food.

PS: my sauce was heated-Butter,Garlic & lemon juice.

Thanks guy's

I like the sound of this poor mans lobster.. I will definately give it a shot on my next trip to the coast...thanks for the info: My mouth is already watering 

Very Nice!


I'll get some Halibut and try this out. My friend is stationed up in Alaska and he gets his hands on a lot of fresh fish.