Here is a recipe that seems to be the perfect remedy for a chilly evening.
This green curry lobster stew fuses cold-cracked lobster with an array of flavors derived from Indian and East Asian food cultures. The creation of Andrew Taylor and Mike Wiley of Portland, Maine’s Big Tree Hospitality Group, this recipe shows off the ingenuity that has made two of its restaurants—Eventide Oyster Co. and noodle restaurant Honey Paw—must-eat destinations in the food-loving seaside city.
This is also a fantastic recipe for aspiring chefs looking to level up their cooking repertoire. Good luck and have fun making this delicious stew.
- 2 (8-ounce) packages Cold-Cracked Lobster Claw and Knuckle Meat thawed and drained
- 2 quarts lobster stock
- 1 tablespoon Golden Mountain seasoning sauce
- 2 tablespoons fish sauce
- 2 ounces palm sugar
- 1 large sweet potato washed, peeled, and cubed; scraps reserved
- ¼ cup green curry paste
- 1 pound maitake mushrooms
- ½ cup heavy cream
- ½ cup coconut milk
- Salt to taste
- 1 tablespoon chili oil (optional)
- Heat a thin film of canola oil in pot.
- Add curry paste and stir until aromatic. Add lobster stock, Golden Mountain sauce, fish sauce, palm sugar, and sweet potato scraps to pot.
- Bring to simmer, turn heat to low, and simmer until sweet potato scraps are fully tender.
- Transfer to blender (in batches if needed) and blend on high for one minute until smooth. The sweet potato should slightly thicken the broth. Season to taste with salt.
- Heat another thin film of canola oil in pot and sweat the maitake mushrooms until they soften – about 2 minutes.
- Add the blended and thickened lobster stock, as well as cream, coconut milk, and diced sweet potato and cook until diced sweet potato is tender.
- Turn heat to low and add the cold-cracked lobster meat. Cook until lobster is just done – about 5 minutes.
- Ladle into 4 bowls and garnish with chili oil. Serve immediately.