2 cups watermelon, cut into 1/2 inch cubes
4 rock lobster tails, cooked
2 avocados peeled, cut into 1/2 inch cubes
2 papayas cut into 1/2 inch cubes
1/2 cup cilantro, fresh, coarsely chopped
1/2 cup fresh lime juice
1 tablespoon jerk seasoning
dash salt and pepper to taste
1 head iceberg lettuce
1 ounce shredded coconut
- Cut tails in half lengthwise, remove vein, cut into 1/2 inch slices.
- Combine lobster with watermelon, avocado, papaya, and cilantro.
- Pour lime juice into small bowl and slowly whisk in honey and jerk seasoning. Pour over lobster mixture and refrigerate one hour, stirring occasionally.
- Place in soft taco shells on a bed of shredded lettuce, sprinkle with coconut
Recipe courtesy of National Watermelon Promotion Board