For the Lobster: Boil the Main lobsters for approximately 4 minutes in court bouillon, then shock them in ice water. Cut off the heads and claws, and reserve them for preparing the lobster bisque. Cut the tails in half, and sauté them quickly in Dandaragan Estate Olive Oil. Season with lemon juice, salt and pepper to taste.

For the Artichokes: Cook the artichokes in a pot of boiling, salted water together with the mirepoix until the artichokes are al dente. Shock them in ice water to cool. Slice the artichokes and then sauté with some Dandaragan Estate Olive Oil. Season with salt and pepper to taste.

For the Melons: Scoop the melon flesh to form small round spheres and soak them in a bowl of port wine.

For the Lobster Bisque: Chop the reserved lobster shell into small pieces and sauté in a pot with butter and Dandaragan Estate Olive Oil. Add the mirepoix and continue sautéing until vegetables are tender. Then add the tomato paste, and flambé the mixture with brandy, white wine and noily prat. Add in the canned tomatoes, peppercorn, bay leaves, ginger slices and pour in hot water until the shells are at least 2/3 covered. Simmer for approximately 30 minutes, then add in the cream, mix well and leave to simmer for a further 15 minutes.

Remove the pot from heat and pour the lobster bisque through a fine sieve and season with salt and pepper, as well as ground nutmeg and walnut.