Whole Spiny Lobsters Split and Stuffed with Hearts of Palm Slaw

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1 tablespoon olive oil

Salt and pepper

2 (1 1/2 pound) spiny lobsters, split and cleaned

4 small fresh hearts of palm, julienned

1 orange, sectioned and juice reserved

1 yellow or red large round tomato, peeled, seeded, and cut into small strips

1 red onion, julienned

1 bunch cilantro, chopped

1/4 Scotch bonnet chile, seeded and minced

1 tablespoon sherry vinegar