Combine all avocado sauce ingredients in a high speed blender, process until smooth, then set aside in the refrigerator until ready to use.

Start with four 250ml cocktail glasses or dishes.

Divide creamy avocado sauce between the four glasses, leaving a little to dress the cocktail once assembled.

Arrange cos leaves and avocado wedges against one side of the glass to create a nest for the lobster.

Fold rockmelon slices back on themselves and tuck into the front of your cocktail nestled into the sauce.

Slice each tail in half, lengthways, then slice each half into three even pieces widthways. Keep the curved lower tail section as the feature pieces to finish the cocktails (see image for reference).

Gently pile two pieces onto each cocktail behind the rockmelon and finish with the lower tail piece to decorate.

Sprinkle with chilli salt and drizzle with more dressing as desired.