1 kg 600 g watermelon
2 plain yoghurts
200 g grated cheese, strained
800 g lobster, boiled
2 witloof chicories
A few drops Perrins sauce
Unas gotas de salsa Tabasco
A pinch white pepper

Prepare the sauce beating together yoghurt, cheese, cream, Perrins sauce, Tabasco and pepper. Cut the watermelon in fine slices and place at the bottom of the plates, distribute lobster medallions on top. Pour in the sauce, decorate with the witloof chicory leaves and serve cold.