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Green Curry Lobster Stew

Andrew Taylor

Andrew Taylor

October 7, 2021
Green Curry Lobster Stew in a bowl
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20 min

Total

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4

Servings

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Fish / Seafood

Protein

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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)

Step By Step

Instructions

1

Make Stock

Heat a thin film of canola oil in pot.
2
Add curry paste and stir until aromatic. Add lobster stock, Golden Mountain sauce, fish sauce, palm sugar, and sweet potato scraps to pot.
3

Simmer

Bring to simmer, turn heat to low, and simmer until sweet potato scraps are fully tender.
4

Blend

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.
5

Begin Stew

Heat another thin film of canola oil in pot and sweat the maitake mushrooms until they soften – about 2 minutes.
6

Add Ingredients

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.
7

Add Lobster

Turn heat to low and add the cold-cracked lobster meat. Cook until lobster is just done – about 5 minutes.
8

Enjoy!

Ladle into 4 bowls and garnish with chili oil. Serve immediately.

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