Lobster, brown rice, avocado, corn, black beans and romaine
A lean and healthy lunch plate you can cook in bulk!
YIELD 2
PREP TIME  20 minutes
COOK TIME 10 minutes
CATEGORIES healthy, lunch, rice, lobster
DIFFICULTY LEVEL  easy

INGREDIENTS

Components

Lobster claw knuckle meat, cooked                1 lb

Brown rice                            1 cup

Avocado, diced                            1 ea

Black beans                            1 can

Corn, off the cob or canned                    ½ cup or 1 can

Romaine, sliced                            1 cup

Salt & FGBP                            t.t.

Cheddar cheese, grated    (optional)                ½ cup

 

METHOD

Components

 

  1. In a rice cooker cook brown rice with 2 cups of water for ~20 minutes or until done.
  2. Reheat black beans in a small pot.
  3. Reheat canned corn in a small pot.
  4. Once the rice is done fluff with a fork and season.
  5. In a large pan over medium low heat add rice, beans, corn and lobster meat and toss until lobster meat is warm. 2-3 minutes.
  6. Transfer into a bowl and top with shredded romaine and avocado.
  7. (optional with cheese.) Before adding romaine and avocado top with cheese and let the cheese melt.

 

EQUIPMENT

 

  • Rice cooker
  • Small pot
  • Large saute pan

 

PRO TIPS

 

  • Make your own black bean recipe and include bacon!