Poor Man’s Lobster (Monkfish)

Langosta del Pobre

Preparation info
  • Serves


    • Difficulty


Appears in
Floyd on Spain

By Keith Floyd

Published 1992

  • About

Goodness knows why this is called Poor Man’s Lobster. Monkfish these days is a jolly expensive fish. The word pobre crops up on menus and place names all over Spain. I once lived in a village which was called Pobre Jesus, which means Poor Jesus.


  • 675g (lb) monkfish, skinned and boned
  • 2-3 cloves of garlic, very


Rinse the monkfish and pat dry with kitchen paper, then cut into large chunks. In a large bowl, mix together the garlic and paprika with some salt and black pepper, then add a few drops of the oil. Chuck the fish into the bowl with this mixture, turning it over to coat it. Leave for about 20 minutes so that the flavours are absorbed.

Heat the oil — what’s left of it — in a large saucepa