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Old 06-08-2008, 06:07 PM   #11
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Not knowing the recipe, or how the lobster is used in it, leaves us guessing at how appropriate any substitution would be. However, if the recipe calls for a couple of chopped/diced 1-lb boiled lobster tails, and you want something with some of the sweetness and a silimar texture of lobster at an economy price - look for a bag of frozen crawfish/crayfish tails.

Monk fish, pollock, shrimp, lump and or picked crab (or a a combination) would be good - just not as close as the mudbugs IMHO. Frozen would work just fine - but I tend to shy away from canned crab and shrimp because they have little flavor and are too mushy for most applications IMHO.

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Old 06-12-2008, 07:50 PM   #12
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Originally Posted by Chez Nick View Post
I'm making a recipe with lobster wontons. Lobster is too expensive, do you have any ideas for subsitutions.

P.S. The recipe calls for 2 lobster tails.
Hi Chez Nick,

IMHO there are no substitutions for lobster! However, there are alternatives and I would suggest prawns or crawfish/crayfish.


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Old 06-12-2008, 07:58 PM   #13
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Monkfish is often referred to as the poor man's lobster. It has similiar texture and flavour at about 1/3 the price. Plus you don't have to deal with the nasty shell.

Not that there's anything wrong with lobster...I'd never turn one down, if you know what I mean. But for your needs, monkfish is the way to go.
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Old 06-12-2008, 08:01 PM   #14
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Originally Posted by TATTRAT View Post
But, the chili sauce and ingredients don't taste anything like lobster. We don't know what type of wonton Nick is shooting for.

I have to disagree about monk only having the texture. Good, in season monk fish, I personally prefer over lobster because the flavor is better. But, just my opinion.

Fresh and in season, monkfish has a magnificent flavour with only slightly less sweetness of lobster. Lots of that sweet flavour of lobster comes from the butter it's so often drenched in...

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