In My Jamaican Table: Vibrant Recipes from a Sun-Drenched Island, Kingston, Jamaica-born chef Andre Fowles — three-time Chopped champion and international restaurant consultant — presents more than 100 modern and traditional recipes that capture the tastes, traditions, and exuberance of Jamaica.
“I’ve always believed food is more than just what’s on the plate — it’s a story, a connection, and a legacy,” says Fowles. “Growing up in a tenement yard in Kingston, I learned about chopping, stirring, and tasting from my mother and grandmother, but more importantly, about Jamacia’s warmth, effervescence, and perseverance. I’ve cooked for dignitaries, celebrities, and food lovers all over, but my heart always comes back to Jamaica.”
The recipes in My Jamaican Table celebrate the bold flavors of iconic Jamaican dishes. Here’s one:
Grilled Lobster with Scotch Bonnet Garlic Butter
Whether you’re using fresh or frozen, Atlantic or spiny, parboiling lobster before grilling it ensures plump, perfectly cooked meat that separates easily from the shell. The combination of lime zest, white-hot grill heat, and butter infused with garlic and Scotch bonnet elevates this dish, evoking the flavors of that first unforgettable time you had it on your Jamaican getaway.
Kosher salt
4 large lobster tails (6 to 8 ounces/170 to 225 g each), preferably from Caribbean spiny or Atlantic lobsters
8 ounces (225 g) salted butter, at room temperature
8 garlic cloves, minced
1 lime, zested and then cut into wedges for serving
¼ cup (about 10 g) chopped fresh chives
¼ cup (15 g) chopped fresh parsley
½ Scotch bonnet pepper, seeded and minced
Fill a large pot with water and add a generous handful of salt — it should taste like the ocean. Bring the salted water to a boil over high heat. While the water comes to a boil, prepare an ice bath for the lobster by filling a large bowl, or another large pot, with ice and enough cold water to cover.
Once the water is boiling, add the lobster tails and cook them for 2 to 3 minutes or until the meat is just starting to turn opaque. Transfer the parcooked lobster tails to the ice bath to cool completely, then take the tails out of the ice bath and cut them in half lengthwise with a sharp knife. Arrange the tail halves cut-side up on a sheet pan and set aside.
Heat a grill to 450°F (230°C).
While the grill heats, in a small bowl, combine the butter, garlic, lime zest, chives, parsley, and Scotch bonnet. Season to taste with salt, then smother each lobster tail half with about 2 tablespoons of the butter mixture.
When the grill is hot, place the lobster tails on the grill, cut-side up. Cook for 3 minutes, then flip the pieces and cook until lightly charred, about 2 minutes. Remove from the heat and serve immediately with the lime wedges. Serves four.
Excerpted from My Jamaican Table, available for purchase March 10 (Artisan Books). Copyright © 2026.
