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


  • Lobster claw knuckle meat, cooked 👉1 lb
  • Brown rice 👉1 cup
  • Avocado, diced 👉1 ea
  • Black beans 👉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


  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.


  • Rice cooker
  • Small pot
  • Large saute pan


  • Make your own black bean recipe and include bacon!

A Mac Arrington recipe, two-time Maine Lobster Chef of the Year