1. Shell the Prawns, refrigerate.
2. Puree of Black Olives:
   Mix the olives with balsamic vinegar, add the olive oil and water and pass the mixture through a sieve.

Finishing and Presentation:

1. Cook the prawns a la Plancha (grilled on a metal plate).
   
2. Place the puree of olives in the bottom of the plate neatly with a brush.
3. Finish with lobster and a few drops of olive oil.
4. Serve with balsamic vinaigrette in a saucer.