Burbot is definetly one of my favorite fish! Great taste, great texture, very similar to lobster. Try your latest catch in a Poor-Man Lobster Roll!
The Best Poor-Man Lobster Roll (Burbot!)
Course: MainCuisine: AmericanDifficulty: EasyServings
2
servingsPrep time
10
minutesCooking time
10
minutesTotal time
20
minutesIngredients
2 L of water
2 tsp of salt
1/4 cup of sugar
1 lb of burbot fillets, cut into 1 cm (1/2”) pieces
100 to 200 g of shrimp, shelled and deveined, cut in 0.5 cm (1/4”) pieces
4 hot dog buns (I prefer brioche buns)
2 tbsp of butter
- Dressing
1 green onions, thinly sliced
3 tbsp of mayonnaise
1 tbsp of lemon juice
1/2 celery stick, cut in small cubes (or 1/2 libanese cucumber)
Pinch of cayenne powder (optional)
1 tsp of capers or anchovies, minced (optional)
salt and pepper to taste
Directions
- In a sauce pan, mix together the water, the salt and sugar. Bring to a boil. Add the burbot and shrimps. Cook for 5 minutes, drain the water and let cool for 5 minutes. (optionally, after boiling the fish, cook it in a buttered skillet under medium heat to lightly brown, 3 minutes)
- In the meantime, spread butter on the two exterior sides of each hot dog buns. Grill them in a skillet under medium heat until golden brown, 1 minute per side.
- In a bowl, mix dressing ingredients. Then, incorporate the cooked burbot-shrimp mix and add salt and pepper to taste.
- To assemble, spread a few spoonfuls of the fish-mayonnaise mix in the hot dog buns. Optionally, sprinkle with paprika or old bay spices. Enjoy with a simple green salad or fries.
SUBSTITUTIONS – Since we do not always have success when going outdoors or not everyone practices hunting, fishing or picking. here are a few ideas to substitute the harvested ingredients:
- The burbot can be replace with grocery bought lobster, as is traditionnal.
- The burbot can be replace with lobster mushrooms (cooked in a buttered pan instead of boiled) or harvested wild lobster.
Hey! I am an outdoor enthusiast who loves cooking natural ingredients and share his passion… About Me
