Recipes

Stonington Lobster With Corn, Miso Uni Gelato and Truffle

Ryan McCaskey

Executive Chef/Owner

Acadia

Chicago
Ill.
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Menu Price
$14.00
Food Cost
36%
Yield
4 servings
Ingredients
2
each
Lobster Tails, From 1-Lb Lobsters
54
g
Kabocha Juice
36
g
White Shoyu
2 g, plus as needed
White Truffle Oil
8
each
Matsutake Mushroom Slices, Raw, Shaved
4
tbs
Pickled Corn (See Note)
As needed
Spruce Tips
As needed
Fried Tempura Batter
4
each
As needed
Finger Limes, Cells Of
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
Note

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

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