Tua Tua Clams, Light Lobster Broth, Hennessy & Zucchini Flowers

Prep: 15 min | Serve: 2

| Cook: 8 min

A refined, elegant dish . Light lobster broth, flambéed with Hennessy, finished with courgette, focaccia crouton and marinated zucchini flower.

Ingredients

Pasta & Clams

1 kg Cloudy Bay Tua Tua (in shell)

Broth Base

•        1 small shallot, finely sliced

•        1 garlic clove, thinly sliced

•        1 small piece of fennel , thinly sliced

•        3 tbsp extra virgin olive oil

•        80 ml Hennessy (Cognac)

•        80 ml dry white wine

•        500 ml light lobster stock (clear, good quality)

•        1 small bay leaf or a sprig of thyme

•        A few drops of good quality balsamic vinegar

Vegetables & Garnish

•        1 small courgette (zucchini), cut into thin half-moons

•        4 fresh zucchini flowers

•        Extra virgin olive oil, lemon zest and a squeeze of lemon juice (for marinating the flowers)

•        Fresh flat-leaf parsley (and a little basil if desired), roughly chopped

•        Sea salt flakes and freshly ground black pepper

Focaccia Cruton

•        2 slices of good focaccia ( check my recipe here )

•        Extra virgin olive oil for toasting

Method

1. Prepare the garnish and croutons

Gently clean the zucchini flowers. Lightly marinate them with a little olive oil, lemon zest, a few drops of lemon juice and a pinch of salt. Set aside.

Cut the focaccia into large cubes. Toast or pan-fry in olive oil until golden and crisp on the outside but still soft inside. Set aside.

2. Build the aromatic base

Place a wide, heavy-based pan with a tight-fitting lid over medium heat.

Add the olive oil, then the shallot, garlic and fennel. Cook gently for 2–3 minutes without colouring.

3. Flambé with Hennessy

Add the Hennessy. Let it warm for a few seconds, then carefully tilt the pan or use a long lighter to flambé. Allow the flames to die down naturally.

Add the white wine and reduce by about half.

4. Add the stock and courgette

Pour in the hot lobster stock, add the bay leaf or thyme, and bring to a gentle simmer.

Add the sliced courgette and cook for 1–2 minutes so it softens slightly but still has a little bite.

Taste the broth and season lightly with salt. Add a few drops of lemon balsamic to give a touch more depth.

5. Cook the Tua Tua

Add the Tua Tua to the pan, cover with the lid, and cook over medium-high heat.

After 2–3 minutes, start checking. Remove the clams as they open and place them in a warm bowl so they do not overcook.

Once all clams are open (discard any that remain closed), return them to the broth. Taste again and adjust with a squeeze of lemon juice if needed and butter

6. Finish and plate

Place one or two focaccia croutons in the bottom of each wide, shallow bowl.

Spoon the Tua Tua, courgette and broth over the croutons so they begin to soak.

Drizzle generously with extra virgin olive oil.

Scatter the chopped parsley and a little lemon zest over the top.

Place the marinated zucchini flowers on top as the final garnish.

Serve immediately.

📜 Chef’s Notes & Tips

Remouve the Tua tua clams as soon as they open so the meat stays plump and creamy . ( somethimes you will need to pop them from raw prior to cook .

Keep the lobster broth light and clear, avoid reducing it to far or adding cream

The Hennessy flambe adds aroma and depth , let the flame die completely before adding the stock