Lobster Baron
677 Marksbury L1W 2T9 Pickering, ON, Canada

Recipe ~ Easy Soy Maple Salmon Serves 2 - 4 Ingredients~ ... cup maple syrup 2 tablespoons soy sauce 1 clove garlic, minced Dash of salt and pepper 1 pound salmon filet Directions~ 1. In a small bowl, mix the maple syrup, soy sauce, garlic, salt and pepper. 2. Place salmon in a shallow glass baking dish (sprayed with cooking spray) and coat with the maple syrup mixture. Cover the dish, and marinate salmon in the fridge 30 mins to 1 hour, turning once. 3. Preheat oven to 400 degrees F. 4. Place the baking dish in the preheated oven, and bake salmon uncovered 12-14 mins minutes or until easily flaked with a fork. Goes well with couscous and vegetables, or mango salsa

THURSDAYS SPECIAL! Our "Don't Give a Shuck" Oyster Special...today we are offering two East Coast oysters: Barstool and Malpeque at $ 1.50 each/shucked and lids back on for you...today only - come in while supplies last

OYSTER TALK ~ Chappell Creek (Malpeque PEI) is a plump meat with a crisp salty brine that finishes with a hint of sweetness.

Recipe - Scallops Provencal Serves 4 1 pound fresh sea scallops... salt and freshly ground black pepper All-purpose flour, for dredging 4 tablespoons (1/2 stick) unsalted butter, divided 1/2 cup chopped shallots (2 large) 1 garlic clove, minced 1/4 cup chopped fresh parsley leaves 1/3 cup dry white wine 1 lemon, cut in half Sprinkle each scallop with salt and pepper, toss with flour, and shake off the excess. In a very large sauté pan, heat 2 tablespoons of the butter over high heat until sizzling and add the scallops in 1 layer. Lower the heat to medium and allow the scallops to brown lightly on 1 side without moving them, then turn and brown lightly on the other side. This should take 3 to 4 minutes, total. Melt the rest of the butter in the pan with the scallops, then add the shallots, garlic, and parsley and sauté for 2 more minutes, tossing the seasonings with the scallops. Add the wine, cook for 1 minute, and taste for seasoning. Serve hot with a squeeze of lemon juice.

Recipe ~ Air Fryer Breaded Oysters ** Looking to dip? Chef Shane offers great, in house made sauces Ingredients~... 1 pound raw, shucked oysters cup all-purpose flour 1 teaspoon cajun seasoning teaspoon kosher salt teaspoon black pepper 1 large egg 1 tablespoon milk 1 cups panko breadcrumbs Lemon wedges, for serving Melted garlic butter, for serving Method~ Preheat your air fryer to 350 degrees F. Shuck and rinse the oysters, letting them drain in a colander. Pat the shucked oysters dry with paper towels. In a shallow bowl, combine the flour, cajun seasoning, salt, and pepper. In a second bowl, whisk the egg and milk. In a third bowl, add the panko breadcrumbs. Dredge the oysters through the flour mixture, dip in the egg mixture, then roll to coat in the breadcrumbs. Set the oysters in a single layer in the basket, then spray lightly with cooking spray. Cook in the air fryer for 4 minutes. Flip the oysters, spray lightly with cooking oil, and cook for an additional 4 minutes. Serve.

FUN FISH FACTS ~ Eat oysters and your immune system will be very happy! These shellfish have 59 trace elements, 12 vitamins, 19 amino acids and omega-3 fatty acids, each oyster provides an incredible package of nutrients. Example: zinc and selenium. Oysters contain more zinc than any other food, necessary for the proper functioning of the immune system.

THURSDAYS SPECIAL! Our "Don't Give a Shuck" Oyster Special...today we are offering two West Coast oysters: Fanny Bay and Kusshi at $ 1.50 each/shucked and lids back on for you...today only - come in while supplies last

OYSTER TALK ~ Kusshi oysters from BC are small but very deep and full. The oyster flesh is plump, firm, and light in colour and very creamy. It is not overly strong in taste, and finishes with a faint hint of fruit.

Recipe ~ Seafood Boil Serves 4 - 6 INGREDIENTS ~... 3 lemons divided use 1/2 cup Old Bay seasoning plus more for garnish 1 head garlic smashed up 1 onion peeled and cut into 6 pieces 1 pound small Yukon gold potatoes halved 4 ears corn on the cob cut into 3-4 inch pieces 3 lobster tails 1 pound clams scrubbed 1 pound crab legs or whole small crabs, pre-cooked 1 pound smoked sausage cut into 1 inch pieces, kielbasa or andouille are preferred 1 pound shrimp peeled and deveined (leave tails on) 3 tablespoons butter 2 tablespoons chopped parsley INSTRUCTIONS ~ Cut 2 of the lemons into quarters. Slice the remaining lemon into wedges and reserve the wedges for garnish. Fill a large pot with 14-16 cups of water. Place the 2 quartered lemons in the water along with the Old Bay seasoning, garlic and onion. Bring to a boil. Add the potatoes to the pot and cook for 8 minutes. Add the lobster tails and cook for 5 minutes. Add the clams, crab, and corn, and cook for 5 minutes. Add the shrimp and sausage and cook for 2-3 minutes. Drain the seafood mixture from the pot, reserving 1 cup of the broth. Melt the butter in a small bowl and whisk it into the reserved broth. Pour the broth over the seafood mixture. Garnish with chopped parsley and lemon wedges. Sprinkle with additional Old Bay seasoning to taste, then serve immediately.

Recipe - Salmon Wellington~ The Baron's Wild Caught Irish Salmon is great for this recipe Serves: 2 ... Ingredients~ 1 salmon fillet 1 store bought sheet puff pastry, room temperature 2 tablespoons butter 2 cloves garlic, chopped medium onion, chopped 5 oz fresh spinach (140 g) 1 teaspoon salt, for spinach 1 teaspoon pepper, for spinach cup breadcrumb (40 g) 4 oz cream cheese (110 g) cup shredded parmesan cheese (30 g) 2 tablespoons fresh dill, chopped 1 teaspoon salt, for salmon 1 teaspoon pepper, for salmon 1 egg, beaten Method~ Preheat oven to 400F In a pan over medium heat, melt butter. Add the garlic and onions, cooking until translucent. Add the spinach, salt, and pepper, cooking until spinach is wilted. Add the breadcrumbs, cream cheese, parmesan, and dill, stirring until mixture is evenly combined. Remove from heat and set aside. On a cutting board, smooth out the sheet of puff pastry. Place the salmon in the middle of the pastry and season both sides with salt and pepper. Place several spoonfuls of the spinach mixture on top of the salmon, smoothing it out so that it does not spill over the sides. Fold the edges of the puff pastry over the salmon and spinach, starting with the longer sides and then the shorter ends. Trim any excess pastry from the ends, then fold the ends on top. Flip the puff pastry-wrapped salmon over and transfer for a baking sheet lined with parchment paper. Brush the beaten egg on the top and sides of the pastry. Score the top of the pastry with a knife, cutting shallow diagonal lines to create a crosshatch pattern. Brush the top again with the egg wash. Bake for 20-25 minutes, until pastry is golden brown.

THURSDAYS SPECIAL! Our "Don't Give a Shuck" Oyster Special...today we are offering West Coast Fanny Bay at $ 1.50 each/shucked and lids back on for you...today only - come in while supplies last

Recipe - Spicy Seafood Stew Serves 4 This is a great weekend recipe. Not a fan of spicy? Leave the red pepper flakes out.... Ingredients~ 1 fennel bulb 4 - 5 cloves garlic 1 medium onion, thinly sliced 2 28-oz. cans whole peeled tomatoes, juices drained and reserved cup dry white wine 1 tsp. fennel seeds 1 tsp. crushed red pepper flakes, plus more for serving cup extra-virgin olive oil, plus more for drizzling 1 can clam juice or 1/2 box fish stock 1 lb. Savory clams, scrubbed 1 lb. mussels, scrubbed, debearded 8 large sea scallops, or jumbo shrimp, peeled, deveined Lemon wedges (for serving) 4 slices toasted country-style bread or baguette for serving Method ~ Preheat oven to 350. Remove fronds from fennel bulbs and thinly slice; set aside. Thinly slice fennel bulb; set aside. Thinly slice all the garlic. Combine sliced garlic, fennel bulb, onion, drained tomatoes, wine, fennel seeds, 1 tsp. red pepper flakes, and cup oil in a large Dutch oven or other heavy pot. Season with a generous pinch of salt and cover pot, leaving lid slightly askew. Bake until tomatoes are dark red, about 1 hour. Remove pot from oven and crush tomatoes against the side of the pot with a wooden spoon to break them up. Stir in clam juice and reserved tomato juices; season with salt. Place pot over medium heat and bring to a simmer. Add clams, pushing into the liquid so they are all submerged. Cover pot and cook just until clams start to open, about 5 minutes. Add mussels, cover, and cook just until mussels start to open, about 5 minutes. Remove lid and use spoon to push shellfish into center of pot. Arrange scallops around perimeter, nestling into liquid so they’re just barely submerged. Cover pot again and simmer just until scallops are cooked through, about 5 minutes. Ladle stew into bowls; discarding any clams or mussels that are not open. Drizzle with more oil and sprinkle with more red pepper flakes. Scatter reserved fennel fronds over top and tuck a lemon wedge into each bowl. Toast bread and serve alongside.

HAPPY NEW YEAR FROM THE BARON TEAM We want to thank our Customers for all the support, and giving us a successful year! See you in the new year for more good things ahead!

NEW PRODUCT! Chef Shane's gourmet shrimp & scallop lasagna is available in our freezer, just heat and serve for a gourmet dinner night in. Serves 4 - 6 Come check out our other heat and serve products, including our Spring Rolls!

What's on the board today? (nice artwork Baron team) We are open today (Thursday, April 1st 11am - 7 pm and again on Saturday, April 3rd 11 am - 6 pm)...fresh fish and seafood is stocked up, plus heat and serve, and a great selection in the freezers too...stop in and get your weekend fix!

THURSDAYS ONLY! "Don't Give a Shuck" Oyster Special...today we are offering two: Royal Canadian & Beausoleil at $ 1.50 each/shucked and lids back on for you...today only - come in while supplies last

FISH FUN FACTS ~The longest known trip ever taken by a salmon was a Chinook salmon that traveled 3,845 km (2,389 miles) upstream to spawn.

The Baron's Easter Hours ~ Pre-Orders ~ and Chef Shane's Birthday, of course!