HOME > Chowhound > Home Cooking >

Discussion

PO MAN’S LOBSTER W/ BEER STEAMED ASPARAGUS & ASPARAGUS CHILE SAUCE

  • 8

Hi guys and gals, this is a recipe I'm posting to see what you all think. Enjoy!!!

INGREDIENTS:
Asparagus:
1 Bundle Asparagus, ends cut
1 canBeer
Salt
Pepper
Monkfish:
1 lb Monkfish
1 can Beer
1 Tbsp Lemon Juice
1 Tbsp Old Bay Seasoning
½ cup Salted Butter, melted
Asparagus Chile Sauce:
3 Roasted Poblano Peppers
½ cup Asparagus, chopped
5 Garlic Cloves, chopped
1 Tbsp Lemon Juice
1 Tbsp Lime Juice
2 Tbsp Basil
1 Tbsp Ground Cumin
½ cup Extra Virgin Olive Oil
Salt
Pepper
DIRECTIONS:
Asparagus:

In a pan add beer, put on vegetable steamer and add asparagus. Close the lid. Steam the asparagus for 15 minutes, remove, salt and pepper.

Monkfish:

In a pan add beer, put on vegetable steamer and add monkfish and pour juice onto the fish. Close the lid. Steam the monkfish for 12 to 15 minutes. Remove, salt and pepper.

Asparagus Chile Sauce:

Add peppers, garlic, juices, basil, cumin, asparagus, salt and pepper to a blender. Blend and add slowly the olive oil. Blend mixture well and remove.

Assemble:

Plate Po Man’s Lobster and asparagus, spoon melted butter onto fish, spoon chile sauce onto fish and serve.

  1. Click to Upload a photo (10 MB limit)
Delete
  1. I like monk fish and it's called poor mans lobster for it's texture so, this recipe looks great. FWIW - lobster is cheaper than monk fish so it may be worth it to sub in the real deal.

    1. I prefer my asparagus less well done.

      1. lobster is way cheaper than monkfish in my neck of the woods too. :)

        that being said, there is an awful lot going on here.

        am assuming the old bay gets mixed in with the melted butter? i don't see it in the directions?

        i'd surely steam the asparagus for about 1/3 of the time you suggest, skip the old bay entirely and omit the cumin from the chili sauce. if i'm having asparagus as my veg, i wouldn't want that in the chili sauce either.

        ymmv. :)

        1. i would absolutely delete the cumin entirely.
          especially so if what you have is high quality fresh cumin.

          also, maybe i'm confused, but, even in recipes where cumin does work, normally it is sauteed/cooked first before adding to any other ingredients.

          to me, the cumin and everything about it's use raises red flags.

          3 Replies
          1. re: westsidegal

            It's my recipe but you have every right to your opinion.

            1. re: westsidegal

              I really dislike cumin for it's smell. B.O and armpit.

              1. re: westsidegal

                Interesting, I was never aware that cumin could be a spice that people disliked. I use it fairly often (mexican, indian, some asian dishes) and never thought of it as intrusive or offensive. I usually pan roast it to a darkish brown and grind it up for future use. It is certainly something to remember when cooking for unknown guests, tho.

              2. The asparagus will be really overcooked and the Monkfish likely overcooked too.

                I'm not getting a bunch of rare asparagus puréed with chiles.