Shrimp and Lobster Key Lime

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2 tablespoons butter

9 shrimp (21 to 25 count or medium-size), peeled, de-veined, and cleaned

1/2 Florida lobster tail (about 6 ounces), chopped

8 ounces fresh mushrooms, sliced

2 tablespoons chopped scallions

2 tablespoons Chablis wine

4 ounces Key Lime Mix, recipe follows

2 cups cooked long-grain rice

Key Lime Mix:

8 ounces garlic spread (2 sticks of butter mixed with 1 tablespoon minced garlic)

2 tablespoons Louisiana-style hot sauce

1 tablespoon fresh Key lime juice