Green Curry Lobster Stew with Sweet Potato and Mushrooms

Stir together 8 cups boiling water and lobster stock base in a 2-quart measuring cup until fully dissolved; set aside. Heat 2 tablespoons oil in a medium Dutch oven over medium. Add curry paste; cook, stirring constantly, until fragrant, about 2 minutes. Add stock mixture, palm sugar, fish sauce, seasoning sauce, and sweet potato skins. Bring to a boil over medium-high. Reduce heat to medium-low, and cook, uncovered, stirring occasionally, until sweet potato skins are tender, about 15 minutes.

Transfer curry mixture to a blender (in batches, if needed). Secure lid on blender, and remove center piece of blender lid. Cover opening with a kitchen towel, and process until smooth, 30 seconds to 1 minute. Stir in salt to taste. Set aside.

Wipe Dutch oven clean. Heat remaining 2 tablespoons oil over medium. Add mushrooms, and cook, stirring occasionally, until tender, 6 to 8 minutes. Stir in curry mixture, heavy cream, coconut milk, and cubed sweet potato. Bring to a boil over medium-high. Reduce heat to medium-low, and cook, uncovered, stirring occasionally, until sweet potato is tender, 15 to 20 minutes. Remove from heat, and stir in lobster meat. Let stand until warmed through, about 2 minutes. Season with salt to taste. Garnish with chile oil. —Andrew Taylor and Mike Wiley, Eventide Oyster Co., Portland, Maine