Soak the plantains in hot water for 15 minutes. In the meantime, peel the malanga and cut in cubes of 1.5 inches. Reserve it in cold water. Once soaked, remove the plantains from the water and peel them (the hot water helps get the skin of the plantains easier). Cut into 1.5 inches cubes. Reserve it in cold water.
Deep fry the malanga and the plantain separately until golden and soft. Place in a grinding bowl and grind it slowly. Reserve.
Sofrito: Blend in a blending machine the garlic, the green pepper, the parsley, the vegetable oil and the cilantro. If you need, add a little bit of water to help it blend. Now, put the sofrito and the butter in a pan and cook for about 5 minutes to make the sofrito soft and flavorful. Add the sofrito to the previous preparation and mix well. Add salt and pepper as needed. Reserve.
In a pan add the olive oil and the diced peppers and onions. Cook in medium heat until the veggies get soft. Add the garlic, the diced tomatoes, the pork loin and cook for about 7 minutes. Add the lobster meat and the wine. Cook for 7 more minutes and add the cilantro, salt and pepper. Reserve.
In a big platter, set the mofongo in the center making a hole in the center (kind of like a volcano). Pour the meats with its sauce in the center of the volcano and pour sauce also on top of the mofongo and in the outside. Garnish the dish with a small bouquet of fresh crispy green leaves and serve.