Stonington Lobster with Corn, Miso Uni Gelato and Truffle

By: Executive Chef/Owner Ryan McCaskey, Acadia - Chicago, Ill., USA

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Recipe sourced from Plate.


Lobster tails, from 1-lb lobsters, 2 each
Kabocha juice, 54 g
White shoyu, 36 g
White truffle oil, 2 g, plus as needed
Matsutake mushroom slices, raw, shaved, 8 each
Pickled corn (see note), 4 TBS
Spruce tips as needed
Fried tempura batter as needed
Uni gelato, quenelle, 4 each
Finger limes, cells of as needed


1. Band 2 lobster tails together with a rubber band and cook for 3 minutes in boiling water. Chill, remove meat and then compress with kabocha, white shoyu and truffle oil overnight.

2. Drain and serve lobster on a plate with matsutake mushrooms, pickled corn and garnish with spruce tips, fried tempura batter, a dot of truffle oil on uni gelato and a few cells of finger limes.

Notes: Pickle corn with 3 parts water, 2 parts vinegar and 1 part water.