Watermelon Caprese

• 12 slices ½” thick rounds, seedless watermelon
• 5 Cherokee Tomatoes, halved
• Lobster Meat

Prepare compressed watermelon - Slice seedless watermelon into ½-inch thick rounds or desired shape. Lay the watermelon slices flat in a large, heavy-duty zip-lock bag. Remove as much air as possible, seal, lay flat between two baking sheets to freeze. Place a heavy can or ice pack on top to weigh it down, freeze for 2 hours.

Prepare basil oil - Blanch the basil for 10 seconds in a pot