1. Cook the lobsters in boiling salted water for 8 minutes.
2. Remove from the heat and cool to room temperature in the cooking liquid.
3. Once the lobster can be handled, remove the meat from the shell and clean out the shell, reserving it plus any coral from female lobsters for the lobster oil.
4. Divide  the lobster into 4 even portions: 1/2 tail, 1 claw and a knuckle.

Preparing the mango salsa

1. Peel and dice the mango in 1/8" dice.
2. Peel and dice the pepper the same size.
3. Finely dice the shallot.
4. Combine the pepper, mango, shallot and chives in a mixing bowl.
5. Add the champagne vinegar and the blended oil and season to taste; add a pinch of cayenne pepper and the juice from the 1/2 lime.

Preparing the lobster mayonnaise

1. In a clean mixing bowl mix the sherry vinegar, egg yolk and Dijon mustard.
2. Gradually add the lobster oil, whisking continuously to form an emulsion.
3. Season the mayonnaise to taste with salt and pepper and a pinch of cayenne pepper; add a few drops of lime if you wish to add a nice sharpness.

Presentation

1. Arrange the mango salsa in the center of a plate with the room temperature lobster meat on top.
2. Divide the caviar evenly on top of the lobster and drizzle the mayonnaise around the outside.