Ossobucco

Ossobucco, a northern Italian dish, came to mind recently when I bought a new paperback by Stuart Woods the other day, as one of the main characters in his books, Stone Barrington, always asks for this dish when he visits his favorite Italian restaurant.

Ossobucco in Italian literally means "bone with a hole", and consists of slowly cooked veal shank which is cooked until tender. It is often served with risotto or pasta, but can also be served with fresh vegetables such as asparagus. This recipe includes carrots in the sauce, but these are optional.

Ossobucco Recipe
Ingredients

• 1/2 cup all purpose flour
• 6 slices veal shank, each 1 1/2 inches thick, tied with kitchen string
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1 small yellow onion, finely chopped
• 2 medium carrots, sliced
• salt and freshly ground pepper to taste
• 1 cup dry white wine
• 2 cups meat stock
• 1/4 cup chopped fresh flat-leaf Italian parsley
• 2 small cloves crushed garlic
  
• 1/2 teaspoon grated lemon zest

Method

1. Spread the flour on a plate and dust the veal, tapping off the excess. In a large, heavy pot over medium heat, melt the butter with the olive oil. Add the veal and cook on the first side until golden brown, about 4 minutes.
   
2. Turn the meat and add the onion, carrot and 1 crushed garlic clove to the pan, scattering it around the pieces of veal. Sprinkle with salt and pepper. Cook until browned on the second side about 4 minutes.
3. Add the wine, bring to a simmer and cook for 1 minute. Add the stock and bring to a simmer. Reduce the heat to low and cook, covered, turning occasionally, until the meat is tender, 1 1/2 - 2 hours. (The dish can be prepared up to this point, cooled, covered, and refrigerated for up to 24 hours. To continue, reheat gently over low heat for 20 minutes).
4. Combine the parsley and remainder of the garlic on a cutting board and finely chop together. Transfer to a bowl, add the lemon zest, and toss together. Scatter the mixture of the veal. Baste the veal with the sauce and simmer for 5 minutes longer.
5. Transfer to a warmed serving dish or individual plates and serve at once with risotto, pasta or vegetables.
   

Pizzaiola Halibut

Pizzaiola is an Italian classic sauce recipe which is often served with beef but works equally well with any firm fish such as, halibut, tuna or swordfish. La Pizzaiola is made with tomatoes, garlic and oregano in olive oil, the same as a pizza sauce. The sauce is very easy to make and when served with fish makes a light and healthy summer meal. This recipe is from Antionio Carluccio's book, an Invitation to Italian Cooking.

Ingredients (serves 4)

• 4 halibut steaks
• 1 medium can tomatoes, chopped
• 4 tablespoons olive oil
• 2 pinches dried oregano
• 2 cloves garlic
• flour for dusting
• salt and freshly ground black pepper
  

Method

1. Dip the fish into the flour.
2. Heat the olive oil in a heavy pan over a high flame.
3. Fry the fish in the oil turning once until cooked through.
4. Remove from the pan and keep warm.
5. Slice the garlic and add it to the olive oil, reduce the heat a little and almost immediately, before the garlic starts to brown, add the tomatoes, oregano, salt and pepper.
6. Stir and cook for 5 minutes, then return the fish to the sauce.
7. Heat through for a further minute or two to allow the fish to soak up the flavor of the tomatoes before serving.
8. Serve the fish with the sauce with a green side salad and crusty bread.
   

Braciole

If you are looking for a tasty Italian meal, and feel like making something more adventurous than Spaghetti Bolognese, Braciole is a great alternative. Braciole is stuffed beef rolls in a marinara sauce. It takes a little time to prepare, but it is well worth the effort.

The recipe below serves four, and the rolls can be made several hours ahead of time, and kept in the refrigerator, so that you are not rushing around when your dinner guests arrive.

Ingredients

• 4 thin slices of round steak
• 4 slices prosciutto ham
• 1/2 cup fresh white breadcrumbs
• 1/3 cup grated romano
• 1 cup beef stock
• 2 cloves garlic, minced
• salt and pepper to taste
• 4 tablespoons olive oil
• 2 cups canned Italian tomatoes, drained
• 2 tablespoons tomato paste
• 1/2 cup dry red wine
• 1/2 teaspoon oregano
• 4 tablespoons flat-leaved (Italian) parsley, minced

Method

1. If your supermarket has a butcher, ask him to pound the slices of steak, otherwise, you will need to do this yourself. They need to be quite thin in order to roll properly.
2. Blend breadcrumbs, cheese, garlic, parsley, oregano and season with salt and pepper.
3. Place a slice of prossciutto on top of each steak, then spread one fourth of the breadcrumb mixture in the center of each slice, roll it up, tuck in the endss and tie with thread.
4. Heat olive oil in a heavy casserole, and brown the meat rolls on all sides.
5. Add tomatoes, tomato paste, wine and half a cup of stock, bring to the boil.
6. Cover and simmer for about 1 1/2 hours.
   
7. Add more stock if necessary.
8. When the meat is tender, season the sauce with salt and pepper, and serve with pasta such as penne, or rigatoni.

Spaghetti alla Puttanesca

Like most people, I am constantly looking for quick and easy meals to make in the evening, and this recipe is ideal. It is great because most of the ingredients are things you can keep on hand in dried form or canned, so it can be made quickly without the need to go shopping.

Ingredients (Serves 4)

• 1/4 cup olive oil
• 3 large cloves garlic, minced
• 3 chopped anchovy fillets in olive oil, plus 1 tablespoon of the oil (optional)
  
• 2 1/2 cups canned whole plum tomatoes, chopped with juice
• 1/4 cup pitted black olives, chopped
• 1/4 cup capers
• 1 teaspoon fresh oregano, or 1/4 teaspoon dried
• 1 teaspoon fresh thyme, or 1/4 teaspoon dried
• 1/2 teaspoon red pepper flakes
• Salt
• 12 oz dried spaghetti or other strand pasta
• 3 tablespoons fresh flat-leaf (Italian) parsley, minced
  

Method

1. Bring a large pot of water to a boil.
   
2. In a large frying pan over low heat, warm the oil and garlic until fragrant but not colored, about 2 minutes.
3. Add the anchovies and their oil, and cook, mashing them with a wooden spoon, for about 2 minutes.
4. Raise the heat to medium and add the tomatoes and their juice, and the olives, capers, oregano, thyme, and red pepper flakes.
5. Cook, stirring frequently, until the sauce thickens, about 20 minutes.
6. Season to taste with salt.
7. Meanwhile, add 2 tablespoons salt and the pasta to the boiling water.
8. Cook, stirring occasionally to prevent sticking, until al dente, according to the package directions.
9. Drain, reserving about 1/4 cup of the cooking water.
   
10. Add the pasta to the sauce along with the parsley, tossing to combine.
11. Add as much of the cooking water as needed to loosen the sauce.
12. Warm briefly over low heat to blend the flavors and serve.

Pasta with Simple Marinara Sauce

I have been asked many times what my favorite meal is, and despite the many elaborate, and sophisticated meals that I have eaten in restaurants, and painstakingly made myself, I always come back to basic Italian Marinara sauce and pasta.

I have sampled many different foods at the different food shows we attend but I am always reminded that the best food in the world is often the simplest. The beauty of this sauce is that it is quick and easy - anyone can make it, and it always tastes good. It is inexpensive, and you can make a huge batch and keep it in the refrigerator, or freeze it. You can use it in different ways - either use it as a simple sauce with pasta, or add chicken, shrimp or other seafood, and serve it with a green salad, and crusty bread. So, in these difficult economic times, it is a nutritious and inexpensive meal to make - and kids love it, too!

Marinara Sauce (serves 6)

• 1/4 cup olive oil
• 1/2 cup onion
• 1 clove garlic
• 3 cups canned Italian tomatoes, chopped
• 2 anchovy fillets, mashed (optional)
• 1/2 cup dry white wine
• 1/2 tsp. oregano
• 1/2 tsp. basil
• 1 tbsp. Italian parsley, chopped
• salt and pepper to taste

1. Heat oil in a saucepan, and saute onion and garlic until light golden.
2. Add white wine.
3. Stir in tomatoes, and all other ingredients.
4. Add salt and pepper to taste.
5. Simmer for 30 minutes.
6. Serve with spaghetti, or pasta of choice.

Spicy Italian Sausage Sauce with Penne

This is a variation on the traditional marinara pasta sauce, as it has the addition of hot Italian turkey sausages, and an abundance of colorful vegetables. The sweetness of the carrots and yellow pepper combines wonderfully with the hot peppery sausage.

You can use pork or turkey sausage, and both taste great. We chose turkey as it is the healthier option with less calories.

Ingredients

(serves 4)

• 3 hot Italian sausages, skinned and sliced
• 1/2 onion, diced
• 3-4 small carrots, diced
• 1 celery stalk, sliced
• 1/2 small yellow bell pepper, sliced
• 1 tbsp. olive oil
• 4 tablespoons red wine
• 1 can chopped tomatoes, drained
• 1 clove garlic, crushed
• 1 tsp. dried oregano
• 1 tsp. dried basil
• 2 dried bay leaves
• 1 tablespoon tomato paste
• salt and pepper to taste
• basil leaves for garnish (optional)
• 8 oz dried penne

Method

1. Make the sauce: Heat the olive oil in a saucepan and saute the crushed garlic. Add the tomatoes, dried oregano, dried basil, bay leaves, and red wine and bring to boil. Cook for 2 minutes at high heat. Reduce the heat and stir in the tomato paste, salt and pepper.
2. Simmer the sauce for a further 6 minutes, then remove from the heat.
3. Meanwhile, heat a pan of boiling water for the pasta, and add the dried penne. Cook according to the instructions (about 10 minutes for al dente).

4. Skin the sausages, and cut into slices about 1/2 inch thick. Heat the sausages in a pan, adding a little water, if necessary - no oil is usually needed with Italian sausages. Cook for 5-6 minutes.

5. Add the chopped onion, carrot, bell pepper and celery to the pan and cook with the sausage meat for a further 5 minutes - 6 minutes until the vegetables are tender.

6. Add the marinara sauce to the sausage and vegetable mixture, and heat through.

7. When the pasta is cooked drain, and add to the sauce mixture.

8. Serve immediately, and garnish with the fresh basil leaves.

Gourmet Fusion Frittata (Tortilla)

This recipe is adapted from the recipe for Spanish omelette (tortilla espanola) and the Italian frittata.

The traditional Spanish omelette is probably Spain's most commonly served dish, served in tapas bars throughout the country. The true Spanish omelette contains only three ingredients - potatoes, onions and eggs, plus salt and the oil in which it is cooked.

Frittatas are traditionally served as antipasti, and contain vegetables such as roasted bell peppers, sauteed zucchini, or caramelized onions. Both make great appetizers, and also a good light main meal, served with a mixed green salad, as shown here. In our recipe we have also added chicken and apple sausage, but if you prefer, you can use vegetables only.

Ingredients

• 1/4 red pepper, diced
• 1/4 green pepper, diced
• 5 small potatoes (fingerling, or similar)
• 1/2 small onion, finely chopped
• 1 chicken apple sausage (optional)
• 2 tablespoons olive oil
• 6 eggs
• salt and ground black pepper to taste
• 2 tablespoons milk
• 1/2 tablespoon cream
• 1/4 cup Parmesan cheese

Recipe

1. Steam the potatoes until just tender, about 8 minutes.
2. Prepare the vegetables - dice the red and green pepper, and the onion, and set aside.
3. In a bowl, whisk together the eggs, milk, cream, and cheese until frothy. Season with the salt and pepper and set aside.
4. Slice the sausage into thin slices.
5. Heat the olive oil in saute pan over a medium-high heat until hot, and saute the sliced sausage for 1-2 minutes.
6. Add the diced onion, and peppers and saute for a further for 1-2 minutes, then add the sliced potatoes. Saute for a further minute.
7. Lightly whisk the egg mixture one more time, and add to the pan with the vegetables, and reduce the heat to medium.
8. Cook the egg mixture, occasionally loosening the edges with a spatula to allow the uncooked portion to run underneath, until the bottom of the frittata is set and the top is still runny, 7-8 minutes.
9. While the egg mixture is cooking, heat the broiler to a high temperature.
10. Place the pan under the broiler, and continue to cook until the eggs are set and the top is golden brown, 6-7 minutes.
11. Remove the frittata from the broiler and loosen the bottom with a spatula. Slide the frittata onto a plate, and cut into wedges and serve hot, warm or at room temperature.

The frittata can be cooked up to a day in advance, covered and refrigerated. Bring to room temperature before serving, and serve with salad, or as an appetizer with a glass of wine.

Fun at Little Italy Festa

So how was the 15th Annual Italian Festa in Little Italy, San Diego? Well, we got up early and set off in the dark, but when we arrived at about 6:30 am, the buzz and anticipation of the day ahead could already be felt. Some tents were already up - in fact, some vendors, were almost set up, even though Festa didn't begin until 10 am. The restaurants were starting to put out their ovens and grills for the day, and the smell of coffee filled the air.

People began arriving early, and locals walked their dogs, went to church, or breakfast. They didn't seem to mind that many of us had not finished setting up properly, in fact, half the fun was in seeing what we would set out next. We made our first sale long before the opening of Festa at 10, and continued to talk to customers for the rest of the day, learning many new things, including that San Diego's Little Italy has the largest dog population per residence in the US! It certainly seemed that way when you looked around.

Our dog water bottles, and silk screen printed dog dish towels were very popular, as well as our fun spreaders with every kind of theme, and our teapots and cast iron tetsubin teapots.

Talking to our customers is a great way for us to get to know what products are the most popular, and what other items people might like. If you didn't get a chance to go the Festa, stop by at one of our Farmers' Markets - Mercato at Date and Union on Saturday, and The La Jolla Open Aire Market, Girard Avenue, on Sunday.

I am expecting new holiday products to arrive this week, so the coming weeks at Gourmet Fusion will be fun.

Italian Festival Equals Food!

Yesterday was the Columbus Day Italian Festival in San Diego's Italian Village. The celebration has been held on India Street for the past fourteen years, and has grown in size and popularity.

This area of San Diego has seen an amazing transformation during that time, and is now a modern, bustling area with trendy boutiques, and a sophisticated design center right in the heart of the most amazing Italian restaurants, cafes, wine bars and bistros.

The Columbus Day Festival is a great opportunity to taste some of the traditional foods that these first class restaurants have to offer, as many of the most well known such as Mimmo's, Filippi's, Zucchero's, and Mona Lisa - to name a few, set up street stalls and you can sample anything from pizza, pasta and the famous sausage sandwich to gelato and pastries.

As well as the food, which is the main attraction for most people, there is art, ceramics, music and dancing, and this year's festival was sprinkled with a few Democrat and Republican supporters trying to persuade you one way or the other.

If you missed it this year, don't worry it will be back next year. The only requirements when you visit this Festival are that you must be hungry and bring plenty of sunscreen!

Rigatoni with Chicken & Capers

This is a great recipe if you are looking for a quick, nutritious meal that won't break the bank. It is basically a marinara sauce with chicken and capers added, served over rigatoni, but you can use any type of pasta, dried or fresh.

I have made this recipe with raw chicken pieces, and also ready cooked chicken from the supermarket - both work equally as well.

Ingredients (Serves 4)

• 4 skinless chicken breasts (cooked or raw)
• 1 teaspoon olive oil
• 2 cloves fresh garlic, crushed
• 1 14 1/2 oz can diced tomatoes
• 1-2 teaspoons tomato paste
• 2 bay leaves (dried is OK)
• Sprig of fresh basil, torn or 2 teaspoons dried
• Sprig of oregano, or 1 teaspoon dried
• 3 teaspoons of capers
• 1/4 cup white wine
• Salt and Pepper to taste
• 2 oz Dried Pasta per person
  

Method

1. Heat enough water in a saucepan to cook the pasta, and bring to the boil.
2. Heat the olive oil in a large saute pan over a medium heat. If using uncooked chicken, add to the pan and brown for 10 to 15 minutes, turning to brown evenly. Remove from pan and set aside.
   
3. Add the garlic to the pan, and cook or 1-2 minutes.
4. Add undrained tomatoes, wine, basil, oregano, and bay leaf.
5. Cut the chicken into 2-inch pieces, and return to the tomato mixture.
6. Add the capers and salt and pepper to taste.
7. Add 1 teaspoon tomato paste.
   
8. Leave to simmer while pasta cooks, adding more paste if required.
   
9. Add the pasta to the boiling water, and follow package instructions for cooking times.
10. When pasta is cooked, drain, and serve.

You can either mix the pasta and the tomato sauce together, or you can serve the sauce over the pasta, depending on how you prefer it. Serve with a mixed green salad tossed in a vinaigrette dressing, and you have a perfect summer meal.

Pasta with Spanish Rosemary Olive Oil

If you are looking for a light, and simple midweek meal, pasta often comes to mind. This is a recipe that you can make in literally minutes, it's delicious as a vegetarian dish, or you can add cooked chicken or shrimp to it, if you like - the Parmesan cheese is also optional.

The pasta is first cooked, then sauteed in virgin olive oil, with garlic and parsley, and seasoned. The olive oil I used is Mallafre Olive Oil Pressed with Rosemary from Catalonia, Spain, and is available in the Gourmet Fusion store.

Unlike other herb oils, this olive oil is not flavored or infused, but the sprigs of fresh rosemary have been pressed together with the olives and allowed to naturally separate and mellow, resulting in a fragrant Extra Virgin Olive Oil with a light scent and light rosemary after taste. I have used this oil before as a dip, and wondered whether the rosemary taste would be too strong in a pasta such as this, however, once mixed with the pasta and other ingredients, the rosemary flavor is remarkably subtle, and does not overwhelm the dish at all. If you do not have flavored olive oil such as this, you can either infuse your own with a sprig of fresh rosemary for about 10 - 15 minutes, or add fresh or dried rosemary to the oil while cooking.

Pasta with Spanish Rosemary Olive Oil
Ingredients (serves 2)

• 6 oz dried rigatoni or penne
• 4 tablespoons Rosemary Olive Oil
• 2 cloves garlic, crushed
• Several sprigs of flat-leaf (Italian) parsley
• Salt and freshly ground black pepper
• 2 tablespoons shredded Parmesan cheese (optional)
  
• 4 oz cooked chicken or shrimp, if desired
  

Method

1. Boil the water for the pasta, then add the pasta. Cook the pasta according to the timing on the instructions (usually between 10-12 minutes for al dente pasta).
2. While the pasta is cooking, prepare the other ingredients. First crush the garlic, then roughly chop the Italian parsley, saving a few sprigs for garnish.
3. When the pasta is almost done, heat the rosemary olive oil in a saute pan (or if using plain olive oil heat in a pan and then add the rosemary).
   
4. Saute the fresh garlic in the rosemary oil for 2 minutes.
5. If you are using chicken or shrimp add this to the oil mixture and coat.
   
6. Add the pasta to the oil, and mix in the Italian parsley, salt and pepper.
   
7. Cook for a further 1-2 minutes until the pasta is completely coated with the oil and garlic mixture.
8. Garnish with parsley sprigs, and serve with additional black pepper and Parmesan cheese.
   

This meal can be served with a green salad, and is great with a dry white wine, such as Pinot Grigio or Sauvignon Blanc.

If I am not in the mood for wine, I also like it with a glass of Pellegrino and a slice of lemon.

Typhoon Gifts at Gourmet Fusion

Typhoon, one of our favorite suppliers, has produced some great gift ideas this year. All are made with the same superb quality and style that we have come to expect from Typhoon, but they are surprisingly affordable (and with 10% off this week, even better!).

Regular prices ranging from $9.99 for the Latte Mug and Frother or Chocolate Mug and Frother sets (great stocking stuffers), to $19.99 for all other gift sets.

For anyone who loves tea, coffee or chocolate, we have Tea for One Teapots in a striped gift box, mug and canister sets, Mad About Chocolate Sets and Complete Cappuccino sets.

If tea and coffee drinking is not your thing, why not check out the chocolate fondue gift sets?

This week the Gourmet Fusion store is offering all Typhoon gifts with 10% off, and there is still plenty of time for orders to be shipped and received in time Christmas.


If you simply love the range of Typhoon products and want to indulge yourself with something cool for the kitchen, how about something from the Italian Job Collection?

This Italian inspired range offers Italian styling with modern, practical lines, ideal for the modern kitchen.

Happy shopping!

Italian Ceramics at Gourmet Fusion

Gourmet Fusion has just added Intrada to our team of international suppliers. Intrada, specializes in Italian ceramics handcrafted by artisans from all over Italy. Some of their products are traditional in style, while others are contemporary to fit in with today's modern kitchens and dining rooms.

Whether you choose something traditional like the Capodimonte boxes, or the sleek modern look of the understated espresso cups, these stylish and functional decorative accessories will complement your Italian cooking, and add elegance and beauty to any dining room or kitchen. More authentic Italian ceramic pieces can be seen in the Gourmet Fusion store.

Caprese Salad with Balsamic Vinegar and Black Olives

This has got to be one of the best salads in the world. It tastes amazing, looks beautiful and is simple to make. What could be better than that? You can see why caprese salad is one of the most popular salads in Italian restaurants as an appetizer or as part of an antipasto plate.

Insalata Caprese (which means salad in the style of Capri) is a very simple dish made with sliced mozzarella, plum tomatoes and basil, seasoned with salt, black pepper and olive oil. In this variation, we use small cherry tomatoes and add balsamic vinegar and black olives and there is no need to season with salt. This gives the dish a very colorful and festive look and adds a zing to an already wonderful meal.

Ingredients (this will make 4 small plates or 1 large plate)

• 1 lb mozzarella cheese (ideally buffalo mozzarella, but you can use any)
• 1 lb cherry tomatoes cut into quarters
  
• 1 Bunch of Basil
• Virgin Olive Oil
• Balsamic Vinegar
• Freshly Ground Black Pepper
• 15 - 20 Pitted Black Olives
  

Method

1. Slice the mozzarella into slices about 1/4" thick
2. Arrange the cheese and halved tomatoes on one large or four small appetizer plates
3. Arrange basil leaves randomly between the cheese and tomatoes
4. Drizzle with olive oil and balsamic vinegar
5. Place the black olives decoratively on the top
6. Grind the black pepper over the salad
7. Garnish with basil leaf
   

Serve immediately with fresh crusty bread, or pizza dough balls for mopping the oil and vinegar.

Marco Polo's Lobster Fra Diavolo

Marco Polo, who was born in Venice, Italy in 1234, is probably the most famous Westerner who traveled the Silk Road. His journey through Asia lasted 24 years taking him further than any of his predecessors, beyond Mongolia to China. He became a confidant of Kublai Khan (1214-1294) and traveled the whole of China, finally returning to tell the tale which has become one of the greatest travelogues of all time. This favorite Italian recipe has been named after Marco Polo because of the unusual combination of Italian ingredients and Chinese Szechuan Peppercorns which transform this usually fiery lobster dish into a subtle blend of aromatic herbs and spices which can be served with pasta or saffron rice.

Ingredients (this serves 3 using 1 lobster per person, but often half a lobster per person is sufficient)
3 lobsters
1/3 cup olive oil
2 cloves minced garlic
3 tbsp. onion minced
1/2 cup dry white wine
2 cups tinned Italian tomatoes
2 tsp crushed Szechuan pepper
1 tbsp. vinegar
1 tbsp. chopped fresh basil (or 1 tsp. dry)
1/4 tsp. thyme
1 tsp. marjoram
salt and pepper to taste
1 small bottle clam juice

1. Prepare the lobster: Have the lobsters split, the tails cut into two or three pieces and the carcass in half again, and the claws cracked. Remove the sack near the eyes and reserve the liver and coral if any. Often the fish store where you buy the lobster will prepare the lobster for you.

2. Heat olive oil in a saucepan, add lobster pieces, season with salt and pepper and saute, stirring frequently until all pieces are bright red.

3. Sprinkle with onion and garlic, add wine, stir and cook until most of the wine has evaporated.

4. Add all the other ingredients, stir well, cover and simmer for about 15 minutes. Add more clam juice if lobster looks dry.

This meal can be served over pasta or saffron rice (recipe below) with a green side salad.

To make the saffron rice
Ingredients

A good pinch of dried saffron threads
Cup boiling water
1 tbsp. olive oil
Approx. 2 oz long grain rice per person (I prefer long grain) - do not use quick cook rice
Bay Leaf
Cup of dry white wine
Small bottle clam juice


1. Steep a good pinch of saffron in a cup boiling water for about 10 - 15 minutes. This ensures that the fullest flavor and color of the saffron is distributed in the rice.

2. Heat the olive oil in a pan and when hot add the dried rice. Allow the oil to coat the rice completely and stir for about 1 minute.

3. Add the saffron liquid to the rice, followed by the white wine and half the clam juice and bring to the boil.

4. Add the bay leaf, cover with lid and lower temperature to a simmer.

5. Cook for approx. 20 minutes until rice is tender, checking regularly to make sure liquid has not dried out. If it has, add more clam juice.

Serve lobster sauce over rice.