Bring a large pot of salted water to a boil. Cook lobsters for 7 minutes.

Turn the lobsters onto their backs. With a sharp knife, split down the center. Remove the brain and stomach and discard. Remove lobster tail meat and reserve. Crack claws with flat side of knife.

In a large bowl, mix crab meat, garlic, onion, herbs and olive oil. Season with salt and pepper.

Meanwhile, cook the rice according to package directions and then fluff with a fork.

In a medium bowl, mix red onion, red pepper, cilantro, oil, mango and balsamic vinegar. Add rice. Reserve until ready to serve.

Place the lobster tail back into the cavity and stuff with the crab mixture. Pour butter over the stuffing. Place in a 180°C (350°F) oven for approximately 5 minutes. Transfer to broiler for an additional 2-3 minutes or until just slightly browned.

Serve with rice and mango salsa and vegetable of your choice.