Ingredients
- 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)
Instructions
- 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.
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