There are several recipe variations, but my favorite is to boil about 6 cups of water in a pot, though adjust the amount depending on the size or number of fillets you’re cooking. When the water begins to boil, add approximately 1/4 cup of salt. It may take the water a minute or two to return to a rolling boil. Once it does, add the fish, which should sink. When the fish floats to the water’s surface, it’s done.
Remove the fish with a straining spoon and place it on a paper towel. Once it cools, season with lemon juice or other spices and serve. To really drive the lobster-like taste home, dip each piece in melted garlic butter before eating.
The great thing about Saskatchewan Lobster is the recipe is not specific for pike and you can use it with just about any white-fleshed game fish. It’s fast, delicious, and easy to cook in camp.