Stonington Lobster With Corn, Miso Uni Gelato and Truffle
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.
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.
Pickle corn with 3 parts water, 2 parts vinegar and 1 part water.