About ten years or so ago there was a big push in the culinary world to brand monkfish as “poor man’s lobster”. It’s quite a stretch if you ask me. Monkfish doesn’t have half the taste and is way more chewy. Don’t fall for the ploy.
Gloucester Seafood Display Auction- Monkfish Tails, originally uploaded by captjoe06.
Good Morning Gloucester 
Joe, your right, I’ve been in the culinary business for many years and Monkfish is very tricky to cook properly and it must ” rest ” before serving or the texture is unpleasent.
Just my 2 cents.
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I thought Langostino was the poor man’s lobster? I remember my Mother making scampi with it and it sure was good! I use Monkfish in recipes which are simmered, like a provencal. It’s good!
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