For the lobster
One 2 to 2 1⁄2-pound lobster
For the mango salsa
1 cup diced mango
1⁄2 cup chopped red onion
1⁄4 cup chopped cilantro
1⁄2 chopped fresh habañero chile
2 Tbs. lime juice
1⁄4 tsp. salt
Tip:Tip: If you find fresh habanero chiles, buy a bunch and freeze them in a tightly sealed plastic bag (they’ll keep for 3 months in the freezer). If you can’t find them, substitute a fresh serrano or jalapeño chile.
For the tacos
4 6-inch flour or corn tortillas
Bring a large pot of water to a boil and plunge the lobster head first into the water. Boil for 9 minutes.
Remove the lobster and let cool. Remove the meat from the body and the claws and coarsely chop. You will have about 1-1⁄2 cups of lobster meat.
To make the salsa, simply stir all the ingredients together in a bowl.
Assemble tacos with the salsa and tortillas.
Photo: Romulo Yanes