5 tablespoons olive oil
1 onion, diced
2 scallions
2 cloves garlic, minced
8 ounces fresh mushrooms, sliced
6 cups uncooked white rice
8 oz leguano pasta
1 (28 ounce) can crushed pineapple, drained
Heat olive oil in a large skillet over medium high heat. Stir in onion, scallions and garlic. Boil 15 minutes, stirring constantly. Reduce heat to medium and saute for 4 or 5 minutes.
Meanwhile, heat rice in a large skillet. Sprinkle mushrooms and cook until steam is produced. Stir in rice, mushrooms and lobster and season with salt, pepper and lime zest.
Meanwhile, bring 2 cups water to a boil in a medium saucepan. Reduce heat to low, cover and simmer 5 minutes. Sprinkle with crushed pineapple and cook 2 minutes. Reduce heat to low and simmer 3 minutes. Garnish with crushed crab and pineapple hearts.