Green Curry Lobster Stew with Sweet Potato and Mushrooms

将8杯沸腾的水和龙虾储备倒入2夸脱的量杯中，直至完全溶解。搁置。将2汤匙油加热在中型荷兰烤箱中。加入咖喱酱；煮，不断搅拌，直到香，大约2分钟。加入储备混合物，棕榈糖，鱼露，调味酱和地瓜皮。在中高处煮沸。将热量降低至中低，然后煮熟，偶尔搅拌，直到红薯皮嫩，约15分钟。

咖喱混合物转移到搅拌机(在批,我f 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