Cut the vanilla pod lengthwise and scrape the seeds out.
In a bowl, mix the vanilla seeds with olive oil, lemon juice and zest.
Let it sit for about 20 minutes so that the vanilla flavour reaches its maximum potential.
Peel the Norwegian lobster, break off the tail and cut it lengthwise and remove the black vein (it can lead to a grainy texture). Place the tails on a dish.
Peel and cut the mango into chunks. Place the mango chunks, dill and red onion over the tails.
Finish it off with a good sprinkle of the vanilla vinaigrette.
Tip: If the Norwegian lobsters are too fresh, they may be difficult to peel. If so, dip them for about 1 minute in boiling water. This way the shell will come off more easily. This cooking technique is called blanching.