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.
butter poached monk fish.....but seriously, if it is just for a wonton, shrimp or crab.
I agree with TATT on all points. Monk fish is often called "poor man's lobster." But, as he said, why not just use shrimp or crab?
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.
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.