For an extra kick, add diced jalapeno peppers.
Rock Lobster Tacos
4 rock lobster tails, cooked
500 ml (2 cups) cubed watermelon (cut into 1-cm/1/2-inch pieces)
2 avocados, peeled and cut into 1-cm (1/2-inch) thick pieces
2 papayas, cut into 1-cm (1/2-inch) cubes
125 ml (1/2 cup) fresh coarsely chopped cilantro
125 ml (1/2 cup) fresh lime juice
15 ml (1 tbsp) honey
15 ml (1 tbsp) jerk seasoning
Salt and pepper, to taste
8 to 10 taco shells
1 head iceberg lettuce
30 g (1 oz) shredded coconut
Cut lobster tails in half lengthwise (remove vein) and cut into 1-cm (1/2-inch) thick pieces. Combine lobster with watermelon, avocados, papayas and cilantro.
Pour lime juice into a small bowl and slowly whisk in honey and jerk seasoning. Pour over lobster mixture and refrigerate for 1 hour, stirring occasionally.
Divide lobster mixture among 8 to 10 taco shells and garnish with lettuce and coconut.
Makes 8 to 10 servings.
Nutrition information per 1 taco: 292 calories; 22 g protein; 10 g fat (2 g saturated fat); 30 g carbohydrate; 4 g fibre; 64 mg cholesterol; 473 mg sodium.
Source: National Watermelon Promotion Board, www.watermelon.org.