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        Arctic Char Summer Salad

        Arctic Char Summer Salad


        Arctic Char or Salmon






        -White wine vinegar, dijon mustard, honey, minced garlic, lemon juice



        Heat BBQ to 450 degrees

        Sear the char on both sides for 1-2 minutes keeping the lid closed and aiming to keep the middle slightly opaque for maximum juiciness (medium rare - medium depending on preference)

        Mix salad ingredients

        Dress everything evenly

        Crack your favourite white wine and enjoy!

        Ahi Tuna Poke

        Ahi Tuna Poke

        Tuna poke bowl


        1 tuna steak per person (it's too good not to have a good portion) 

        1 bunch green onion

        1 chili

        soy sauce

        sesame oil

        2 limes

        sesame seeds

        tortilla chips

        Method to the Madness

        Finely chop green onion and chili 

        Add 2 table spoons of soy sauce

        Add 1 table spoon of sesame oil

        Juice of 2 limes

        Finely slice tuna into cubes 

        Mix it all together in a bowl and let sit for 15-20 minutes

        garnish with sesame seeds

        scoop up the goodness with tortilla chips

        BOOM ENNJOY!

        Festive Lobster Linguine

        Festive Lobster Linguine


        Lobster Linguine


        • 1 pack claw knuckle meat
        • 1⁄2 pack linguine
        • 4 tbsp butter
        • 200ml white wine or cava
        • 250ml 35% cream
        • Parmesan cheese to taste
        • 5 cremini mushrooms
        • 1 fingerling chili
        • 2 shallots
        • 2 cloves garlic
        • Parsley
        • Tarragon
        • Basil


        Method to the Madness!

        Fill large pot with salted water and bring to boil.

        Chop shallot, chili and garlic fine, Slice mushrooms and pick and wash herbs.

        In a medium size pot add butter to and melt on med/high add shallots for 2 min.

        Add garlic and mushrooms and cook for 4-5 until the veg is soft.

        Add in pasta to boiling water, If you time it well the sauce should be finished at the same time as the pasta.

        Deglaze pot with wine/cava, reduce by half.

        Pour cream into mixture and reduce by 1⁄4.

        Add lobster meat including the liquid in the bag and poach until the lobster is cooked through and changed color to that beautiful pinkish red. 

        Add cooked pasta into lobster sauce, Add parmesan and parsley, Give a good mix and adjust the sauce with pasta water if needed.

        Garnish with basil and tarragon.

        Boom enjoy!!

        Heat up this Fall with this Spicy Lobster Curry Noodle Soup

        Heat up this Fall with this Spicy Lobster Curry Noodle Soup

        Autumn is officially here in Canada. Temperatures are dropping, the air is feeling crisp, and the leaves are changing to some beautiful colours. We’re enjoying some final weekends up in cottage country and have cozying up with some good food, wine and friends. We’ve been LOVING this Lobster Curry Noodle Soup dish from @rhubarbandcod.

        This soup features flavourful and hearty pieces of lobster served over a tangle of noodles swimming in a lobster based coconut red curry soup. Toronto based food photographer and stylist, Susan from @rhubarbandcod developed this video of how to make this delicious soup AND was generous enough to lend us her recipe. Scroll down to learn how to make this mighty soup! 🙌

        Lobster Curry Noodle Soup Recipe

        • Prep Time: 35 mins
        • Cook Time: 1 hr 30 mins
        • Course: Main Course
        • Servings: 4


        • 2 Half-Split Lobsters
        • 2 tbsp olive oil
        • 2 tbsp unsalted butter
        • 4 shallots halved and sliced
        • 3 carrots peeled and chopped
        • 3 stalks celery leaves removed and reserved, chopped
        • 4 cloves garlic peeled
        • 1 (1½-inch) knob ginger sliced into medallions
        • 1 cup frozen shrimp shells optional
        • 3 tbsp red curry paste
        • 1 tbsp shrimp paste
        • ½ cup dry vermouth
        • 4 cups low sodium vegetable or chicken stock
        • 2 bay leaves
        • 1 (400ml, 13.5 fl oz) can coconut milk
        • 1 (354ml, 12 fl oz) can evaporated milk
        • 400g (14oz) fresh wheat noodles
        • 1 lime juiced
        • beansprouts to serve
        • fresh cilantro to serve
        • radish microgreens to serve
        • lime wedges to serve


        All of Chef’s Vault sustainably sourced seafood is delivered frozen. Take your selected pieces from the freezer and thaw the lobsters in the fridge overnight. Remove the meat from the shell and set aside. Cut the tail and body shells in half and set aside.

        © Photo by Susan Keefe

        Strain the stock through a fine-mesh strainer, pressing the shells to release any excess juices. Return the stock to the pot and pour in the coconut milk and evaporated milk. Bring the soup back up to a simmer. Let cook for 10 minutes.

        While the soup is simmering, cook the noodles according to the package's directions. Drain and rinse the noodles, then divide them among 4 bowls.

        Deglaze the pot with vermouth and pour in the stock. Add the bay leaves and bring everything up to a boil before reducing to a simmer. Cover and let cook for 1 hour.

        Add the butter and olive oil to a large stock pot or dutch oven and place over medium heat. Once the butter is frothy, add the shallots, carrots, celery, and a healthy pinch of salt. Sauté until the shallots are just translucent.

        Add the garlic, ginger, lobster shells, and shrimp shells (if using sauté until the shells turn bright red). Stir in the red curry paste and shrimp paste and sauté until fragrant, about 3-5 minutes more.

        © Photo by Susan Keefe

        Chop the lobster meat into bite-sized pieces and add it to the simmering soup. Take the pot off of the heat and stir until the meat firms up and cooks through in the hot soup. Stir in the lime juice.

        Ladle the soup and lobster meat over the noodles and garnish with beansprouts, cilantro, reserved celery leaves, and radish microgreens. Serve the soup immediately with lime wedges on the side.

        We’re just over here drooling away. Get your soup bowls ready, this Lobster Curry Noodle Soup will keep you warm all season long. 🔥 We’d love to see your creations! If you’re feeling social, tag us with @chefs.vault and #ChefsVaultExperience and we’ll repost your dish onto our grid! 🦞🍁

        Unsure where to get the best tasting and sustainably sourced lobster? We happen to know that Chef's Vault has the best sustainable seafood delivery in Ontario!

        Shop Chef's Vault Seafood

        © Photos & Recipe by Susan Keefe

        Smoked Salmon Eggs Benedict

        Smoked Salmon Eggs Benedict

        So, Eggs Benedict is already insanely good. But have you tried our Smoked Salmon Eggs Benedict? It’s seriously next level. You may or may not have tried smoked salmon with your Eggs Benny before but… this recipe- knocks all others straight out of the park 🔥

        What makes this recipe so delicious? Chef’s Vault signature Smoked Salmon of course. Using the highest quality of ingredients creates a major impact on the overall taste. Not all smoked salmon is created equally. Procured in Toronto’s finest smokehouse, our process uses a lower salt percentage compared to mass-produced smoked salmon. This curing process results in the salmon having a fresh flavour profile with notes of sugars, black pepper, and lemon.

        Topped with a creamy hollandaise sauce... honestly this dish can do no wrong.

        We’ve just made things even more tempting for you. 🔥

        RECEIVE 20% OFF
        Smoked Salmon (8oz)


        *One use per customer. Smoked Salmon (8oz) - Regular $17.99. Offer does not apply to discounted bundles. Offer ends on Friday, October 8th at 11:59pm.

        Ready to get your brunch on? Without further ado, here’s another classic recipe straight out of the vault:



        • 4 eggs
        • 2 tablespoons white wine vinegar
        • 2 English muffins, halves
        • Butter for spreading
        • 8 slices of Smoked Salmon
        • 1 bunch of fresh cilantro, chives, dill, or parsley, to serve

        Hollandaise Sauce:

        • 2 teaspoons lemon juice
        • 2 teaspoons white wine vinegar
        • 3 egg yolks, room temperature
        • 125g (4.4oz) unsalted butter, diced (room temperature)


        For the Hollandaise Sauce:

        1. Put the lemon juice and vinegar in a small bowl, add the egg yolks and whisk with a balloon whisk until light and frothy.
        2. Place bowl over a pan of simmering water and whisk until mixture thickens slightly. Gradually add butter to avoid overcrowding the pan.
        3. After the last of the butter has been incorporated, continue whisking the mixture until thick, ensuring the mixture doesn’t overcook. Season and keep warm.

        4. To Poach the Eggs:

        5. Bring a large pan of water to boil and add the vinegar. Lower the heat so that the water is simmering gently. Stir the water so you have a slight whirlpool, then slide the eggs one by one. Cook each for around 4 minutes, then remove with a slotted spoon.

        6. To Assemble:

        7. Lightly toast and butter the English muffins, then place a few slices of Smoked Salmon on each half. Top each half with an egg and drizzle as much Hollandaise Sauce as you’d like. Garnish with herb of choice and serve with some sizzling sausages and a fresh garden salad.

        There’s nothing like treating yourself to a bougie brunch on a warm and sunny September weekend. Whether you’re cooking for your friends, family… or even just yourself- nothing will boost your mood like creating and perfecting Chef’s Vault Smoked Salmon Eggs Benedict. If you’re feeling extra fancy, make your brunch bougie and boozy. A classic Canadian Caesar or Mimosas will pair perfectly with your Eggs Benny.

        There you have it- the key to making the perfect Smoked Salmon Eggs Benny. 😎

        If you’re feeling social, tag your Smoked Salmon Eggs Benedict creation with @chefs.vault & #ChefsVaultExperience