Scoop out watermelon pulp. Create 4 small "saucers" from the rind and set them aside. Remove all the seeds from the pulp, then pass the pulp through a juicer/juice extractor and strain the resulting liquid. Blend the lemon sorbet with a generous amount of black pepper. Place a small watermelon-rind "saucer" on the bottom of each of 4 soup plates and pour the watermelon consomme around it. Fill the "saucer" with a quenelle of lemon sorbet and finish with a drizzle of extra virgin olive oil.