Lobster Salad

• 1 lb. lobster mea t (a bout  3 small lobster tails)
• ½ cup reduced fat mayonnaise ¼ cup ketchup
• ¼ cup chili sauce or cocktail sauce
• 1 tsp. Old Bay seasoning
• 1 scallion, finely chopped
• 1 scotch bonnet, seeded and finely diced (or more to taste)
• 1 stalk celery, finely chopped
• 12 grape tomatoes, chopped in half
• 1 tbsp. s mall capers
• 1 tbsp. sweet relish
• Juice of 2 limes or 1 lemon Black pepper, to taste Tabasco sauce (optional, for added spice)
• Bring a medium or large pot of water to boil.   Add lobster meat; simmer for about 10 minutes, or until fully cooked.
• Drain meat, and chop into bite-size pieces.
• In a bowl, mix together mayonnaise, ketchup and chili sauce, until smooth and well blended.
• Stir in the remaining ingredients.
• Taste the sauce for seasonings. If more spice is desired, add an extra-diced scotch bonne t pepper, or ½ teaspoon Tabasco.
• Fold in the lobster; refrigerate, until chilled.
• Serve over a bed of lettuce, or with crackers.