1. Measure rice accurately using the measuring cup that came with your rice cooker. Rinse rice quickly once, drain and place in the inner cooking pan.

2. Add water, salt, melted butter and cayenne pepper to the inner cooking pan and mix well with rice using the rice spatula. Cook the rice using the “MIXED” setting.

3. While the rice cooks, chop lobster meat into large bite-sized pieces, place on a microwaveable plate and hold at room temperature until rice completes cooking. If using raw lobster, cook for 15 minutes in boiling water with 2 Tbsp. of salt (not included in ingredients list). Using a tong, carefully transfer the lobster to a microwaveable plate, remove shell and chop into large bite-sized pieces.

4. When rice cooker begins to count down for completion, melt butter in a sauce pan until lightly browned and add lemon juice, mix to blend then remove pan from heat. For 2-3 servings, put aside 1 Tbsp. for step 6. For 4-6 servings, put aside 2 Tbsp. for step 6.

5. When rice completes cooking, gently fluff the rice with rice spatula. Add lemon butter, the majority of parsley and toss gently. Adjust taste to your preference with salt (not included in the ingredients list).

6. Warm the lobster meat by microwaving at High for 30 seconds. Coat lobster meat with remaining lemon butter and parsley.

7. Portion rice onto warm plates and top with warm lobster.