1-Michelin-Star Chicken Breast: Marco Martini's Genius Recipe

Marco Martini's Recipe: Diavola’s Bresse Chicken and Lobster. With the chef's touch, white meats embrace a lively fishy seasoning.

INGREDIENTS

For the chicken

• Bresse chicken breasts
• Vegetable Furikake 

Method

Take the chicken breasts and let them marinate overnight with lemon zest, juniper berry, two peppercorns, and a sprig of rosemary.

For the bisque

• 2 lobsters
• 4 celery stalks 
• 4 carrots 
• 1 onion 
• White wine to taste 
• Canned peeled tomatoes

Method

Boil the lobsters in boiling water for 7 minutes and then plunge them into ice water to stop the cooking.

Carefully extract the meat from the abdomen and the claw meat, separating them. Set aside the lobster shells, which will be used to make the bisque.

Sauté celery, carrots, and onion in a pot, then add the rinsed lobster shells. Cook and deglaze with white wine. When the wine has evaporated, add 3 ladles of canned peeled tomatoes. Cover with water and let the bisque reduce. Strain everything with a chinois.

For the mayonnaise

• 2 egg yolks 
• 1 whole egg 
• 10 g of tomato concentrate 
• 2 g of Tabasco sauce 
• 5 g of Worcestershire sauce 
• Vegetable oil to taste 
• Salt to taste

Method

In a pitcher, combine the egg yolks, whole egg, salt, Tabasco sauce, Worcestershire sauce, and tomato concentrate. Use an immersion blender to make mayonnaise, adding vegetable oil gradually until the desired consistency is achieved.

For the carrot glaze

• 10 carrots 
• 1 juniper berry 
• 3 peppercorns 
• 2 lemon zests 
• 1 sprig of thyme

Method

Juice the carrots and let the liquid infuse with juniper, peppercorns, lemon zest, and thyme. Let it reduce in a saucepan over high heat until it becomes a glaze.

Peel and blanch the carrots, then let them cool in ice water. They will be plated next to the chicken.

For the Lobster Roll

• 240 g of warm milk 
• 30 g of softened butter 
• 20 g of sugar 
• 7 g of dry yeast 
• 400 g of flour 
• 1 whole egg 
• 6 g of salt

Method

In a stand mixer, combine the flour, sugar, and dry yeast. Gradually add the slightly warm milk. When it starts to incorporate into the flour, add the egg. Slowly add the softened butter and finally the salt. Let it knead and rise into a ball until it doubles in size. Form small lobster roll-shaped rolls and let them rise again in a pan for 10 minutes. Bake in the oven at 170 °C (340 °F) for about 10 minutes.

As a final step, cook the chicken breast with a drizzle of oil in a non-stick cast-iron skillet. Let it rest for 2 minutes on a grill.

Plate composition

Fill the lobster roll with lobster claw meat seasoned with mayonnaise, iceberg lettuce, salt, oil, and white vinegar.

Plate the lobster abdomen meat, cut into cubes and garnished with a bit of bisque, herbs, and flowers, as desired, inside a lobster head.

On the plate, place the glazed and furikake-breaded carrot on the right, and on the left, lay the chicken breast, cut in half lengthwise, and glaze it with lobster bisque.