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.