Mix lime juice, orange juice, Splenda Granulated, mango puree, habanero sauce, olive oil, salt and pepper in a bowl

Boil water in a large sauce-pan and cook lobster for 3 minutes, remove carefully and transfer lobster to a large bowl of ice water to stop the cooking.

Remove shell and cut meat into small pieces.

Place lobster in the mango sauce along with tomatoes, onions, cilantro and mint.

Serve in martini glass and garnish with corn tortilla chips.