Cut through the lobster head joints and drain cut-side down on kitchen paper.
Chop off the tail fans and set them aside.
Remove the tail meat in one piece and carefully extract the claw meat.
Warm the lobster meat in a pan with butter over medium heat.
Cover the pan with film and use a smoke gun to smoke for five seconds.
Let the lobster cool while sealed under the film.
Purée the mango, vanilla seeds, and lime juice in a food processor and sieve.
Stir in sherry vinegar and season with salt, pepper, and extra lime.
Toss frisée, radishes, and chives with a small amount of the dressing.
Mix the remaining salad leaves together in a separate bowl.
Place lobster heads at the top of the plates and arrange frisée down the center.
Slice the tail meat, place over the frisée, and add the tail fans at the bottom.
Position claw meat on either side of the heads to recreate a lobster shape.
Scatter the remaining leaves and diced red pepper around the plate.
Drizzle the finished salad with the remaining mango dressing.