Cut tortillas in half; stack. Wrap in foil.
Bake at 325° for 10 to 15 minutes or until thoroughly heated.
Bring wine and lime juice to a boil in a large skillet over medium heat; boil 1 to 2 minutes or until reduced by half. Gradually stir in butter until smooth. Add lobster and next 8 ingredients, and cook over medium heat, stirring constantly, 1 to 2 minutes or until thoroughly heated. Spoon 1/4 cup lobster mixture onto 1 end of each tortilla; roll into a cone shape. Serve with Red Pepper-Mango Sauce; garnish, if desired.
