Lobster and Corn Rice Bowl
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Ingredients
- 400 g cooked lobster tails
- 300 g frozen sweetcorn
- 40 g butter
- 1 lemon
- 300 g long-grain white rice
- 2 spring onions, sliced
- 10 g flat-leaf parsley, chopped
Nutrition (per serving)
- Calories
- 506 kcal
- Protein
- 27.3 g
- Carbohydrate
- 72.6 g
- of which sugars
- 3.7 g
- Fat
- 10.8 g
- of which saturates
- 5.8 g
- Fibre
- 4.2 g
- Salt
- 1.43 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the long-grain white rice according to the pack instructions.
- 2
Melt the butter in a pan, add the sweetcorn and cook for 5 minutes.
- 3
Slice the lobster tails and warm through in the pan with the sweetcorn for 2-3 minutes.
- 4
Squeeze over the lemon juice and stir in the spring onions and parsley.
- 5
Serve over the rice.
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