Lobster stew: green curry, saltines from Eventide: Recipes for Clambakes, Oysters, Lobster Rolls, and More from a Modern Maine Seafood Shack (page 126) by Arlin Smith and Andrew Taylor and Mike Wiley and Sam Hiersteiner

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Accompaniments: Chile oil; Chive oil

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • hibeez on December 18, 2023

    This recipe calls upon other recipes in the book, so plan ahead. You need to make curry paste, dashi, cook the lobsters, make lobster stock and confit mushrooms. Then you can assemble. That said, the flavors were savory and complex. Worth the effort? Yes. I made half a recipe and took some shortcuts - I used homemade curry paste that I had in the freezer - worked well. I also had some lobster stock in the freezer, and used that instead of water to add to some of the cooked shells and curry paste. I did not have golden mountain sauce, but subbed a bit of soy sauce. I did find it way too salty, and will have to adjust next time.

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