30ml moscato wine
20ml orange juice
10ml lemon juice
10ml olive oil
100g iberico ham
Blend the melon with moscato wine until smooth. Add the orange juice, lemon juice and olive oil then place in a container and store in the fridge until required.
Broil the lobster under a medium heat for two minutes then remove it from the flame and cut the meat into bite-size pieces. Marinate the meat with the mint and set aside until required.
Place the melon soup in a deep centred dish and add the marinated lobster meat. Top with the iberico ham and serve.