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        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


        Classic Lobster Roll

        Classic Lobster Roll
        Missing the East Coast? So are we. The summer season in Atlantic Canada is not to be missed. Beautiful sunsets over the water, driving around the Cabot trail and eating delicious seafood, that tastes oh so fresh. Since traveling is still not an option, we figured out how to bring a little piece of the East Coast home to you for National Lobster Day.

        Read more

        3 BBQ Food Ideas to Kickoff Grilling Season

        3 BBQ Food Ideas to Kickoff Grilling Season

        Level up your BBQ game! 🔥

        The smell of a barbecue is one of the best ways to prep you for the summer season. It’s almost nostalgic; the warm weather is starting to roll in and breathing in the delectable scents take you back to previous years at pool parties and sharing dinner with friends on patios (remember those?).

        After all, is there a better way to kick off barbecue season than firing up the grill and throwing on some of your favourite Chef’s Vault meat and seafood?

        Beautifully Buttery Lobster Sliders

        Perfect for an easy Friday night dinner, the best news is the weekend is just starting AND this meal only takes 20 minutes to make. Expert Food Blogger @Brittanystager knows how to make the perfect mouthwatering Lobster Sliders. Paired with Y Series Viognier Béarnaise Mayonnaise, the sustainably sourced seafood is gently poached in butter before being served on a toasted slider bun. Pour a glass of Yalumba’s Wine Y Series Viognier, and you're in for a perfect Friday evening.

        Beautifully Buttery Lobster Sliders
        100% grass fed burgers

        Hallelujah for the Burgs

        Is it really barbecue season without burgers? We don’t think so either. The @8acresbeef 100% grass fed burgers are an exceptionally high-grade meat which provides a rich flavour and a fresh juicy texture. How can you make this even more perfect? Add Toronto’s @tuckshopkitchen house smoked bacon and top with brie to make this weekend even more unforgettable.

        Spice up your life with Grilled Paella Mixta

        Do you ever want ALL the meat and ALL the seafood? Then Grilled Paellea Mixta is for you. Unreal recipe created by @zimmysnook using Chef’s Vault Canadian Cold-Water Shrimp, Lobster Claw & Knuckle Meat, Smoked Duck & Mushroom Sausage, and chicken thighs. Seasoned with saffron, paprika, and chili flakes, this dish certainly brings the heat 🔥

        Grilled Paella Mixta

        Well, this lineup has us salivating and rearing to fire up that grill. What are your favourite barbecue go-to's? Let us know in the comments below, we’re always down to taste-test new things. 😎

        From brunch to dinner, follow us @chefs.vault for expert tips, tricks and some cool inspo. Did you try any of the recipes? Tag us using #ChefsVaultExperience.