50 rocket leaves
20 gr. of parsley
4 watermelon slices
12 thin slices of white bread
salty lemon juice
1 lobster tail (pre-shelled)
Vacuum cook all the cockles for 30 sec.
Mix the wild rocket leaves and parsley with the rapeseed oil pre-heated to 60C° and strain through a paper sieve; add salt.
Place the white bread slices with the salad lemon juice over a silicon mat. Dehydrate it into the oven at 60C°. Season the lobster meat with salt and set aside.
Place one shell less cockle inside a tube-shaped recipient (or a glass cylinder) and on top of this, put another cockle with its shell intact. Push the lobster into the recipient with a fork. Start the smoking machine and place the watermelon slices on a lid which fits onto the recipient. Blow the smoke into the recipient containing the lobster and the cockles; when the recipient is filled with smoke, seal with the lid and serve.