Andrew Taylor

""Lobster stew is one of the pillars of Maine cooking," according to chefs Mike Wiley and Andrew Taylor, of Eventide Oyster Co. in Portland. For this green curry–laced version, they took cues from tom kha, a coconut milk–based Thai soup, and enriched it with umami-heavy Golden Mountain sauce and hen-of-the-woods mushroom confit to create a richly-aromatic lobster stew. Sweet potato, curry paste, heavy cream, and coconut milk come together in a well-balanced broth that highlights the sweetness of lobster. Chefs Taylor and Wiley use sweet potato peels to thicken the broth; they lend a creamy, pleasantly-thick body to the stew. While the chefs always use fresh lobster, look for pre-cooked lobster and store-bought lobster stock (such as Better than Bouillon Lobster Base) to make this dish weeknight-friendly."
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