Ah the humble Burbot…the ‘lobster’ of the fresh water lakes.
Its tender white meat does not taste like lobster, but it’s mild and not ‘fishy’ tasting. It’s the closest thing you will get to lobster without going to the Ocean or the Super Market.
The most common thing to make with Burbot is classic fish & chips. Let me tell you, it’s great having it that way. Look at that golden crust!
Fish & Chips are good, but let’s think outside-the-box. If people call it “Poor Mans Lobster”, let’s treat it like lobster.
In the summer of 2019, my family and I went to the Maritimes on the East Coast of Canada. As I found out, the Maritimes is known for Lobster and all sorts of Lobster dishes. It’s a good thing I like Lobster. So, when in Rome…
I had Lobster every chance I could get. One dish was the classic ‘Lobster Roll’. It was simple, yet lovely. Most restaurants or cafe’s had a slightly different tweak to their Lobster Roll to make it regional or to stand apart from their competition.
Here is my “tweak”. Trust me, you will want to have Lota lota.
- 1 pound cooked, chilled and flaked Burbot meat.
- 1/3 cup mayonnaise
- 2 teaspoons lemon juice
- 1/2 tsp lovage powder or ¼ cup finely chopped celery (use the tender inner stalks)
- 1/2 tsp dried parsley
- 1/2 tsp onion powder or 1 tbsp chopped chives
- 1 dash hot sauce
- 1/2 tsp of sea salt
- 1/2 tsp ground black pepper
- 4-5 Portuguese rolls
- butter, for buttering rolls
- chopped lettuce
Fry your Burbot in a frying pan (do not overcook) and let cool in the fridge.
In a bowl, mix mayo, parsley, salt, onion powder, black pepper, lovage, hot sauce and lemon juice. Taste the mixture and add anything extra if desired. Set aside.
Make a ‘V’ cut into the Portuguese rolls . Butter the rolls and broil until golden brown (2-3 minutes usually).
Flake the Burbot.
Add the flakes Burbot to the mayo mixture and mix well.
Add chopped lettuce to the rolls and top with Burbot mixture. Add top of rolls.
Serve with a side of your favorite salad and enjoy!
Note: My brother suggested having tis on a Croissant. I may try it that way next time. Why not!