The Best Jamaican Street Food Tour! Kingston Food With Alice The Crab Vendor!

Wagwan! Welcome to Jamrock, Jamaica! The home of the world's fastest sprinters like Usain Bolt, Red Stripe Beer, Blue Mountain Coffee, Bob Marley the Goat, and also known as the birthplace of reggae and dancehall music, but it's also the home to the Rastafarian religion. It's an incredibly beautiful island located in the Caribbean, with incredible beaches and a warm climate with equally warm and welcoming people. We are here to learn about the real Jamaica and to learn the truth about this magical island nation. We are learning about its people, its culture, and most importantly, its delicious food. We are trying fresh seafood, jerk chicken, Jamaican patties, and scrambled eggs. Just kidding, that's actually the national dish, ackee and saltfish, which is absolutely delicious. And don't forget about that bobsled team. Jamaica, we got a bobsled team! With that said, let's go to Jamaica, also known as Jamrock. Let's go! Welcome to Jamrock! And after 20 years, I'm finally back in Jamaica. My first time in Kingston. I've had so many requests, people telling me, what do I have against Jamaica? I have nothing against Jamaica. I'm excited to be here and I have a special guest, my boy Matthew. Wagwan! Welcome David, yeah man, you have to get the right lingo, right? Nah, I'm learning, I'm learning. Wagwan! Hey man, welcome to Jamrock. Thank you so much bro, thank you. Yeah man. So where are we today? Right now, we're in Kingston. We're starting in Kingston and we have to be at the epic place for food in Jamaica. Food in Kingston, Hero's Circle. It's a must start when you come to Jamaica. Hero's Circle is one of the places that is famous for their local Jamaican food and also some extreme things that we can get into here. I'm excited, I see crabs everywhere. So many crabs, mountains of crabs. It is crab season. In Jamaica, how we know it's crab season? Any month that doesn't have R. No R? No R. No crab? No crab, same go. Perfect. Yeah man. Let's go right here? Right over here. Let's do it, gotta be careful here. Hero's Circle. What are these? These are huge. Yeah man, this is our local land crab. People around the world know it as mud crab, we call it land crab. A mud crab, so you find this in the swamps? You find this in the swamps, they cross the roads. This type of month when it's rainy season, they're out and about. And it's one of the delicacies. You see it, it's on the street side, you just stop, get one, get two. And we just open them up, is it a soup? Yeah, it's spicy. It's spicy? We have scotch bonnet, pepper bonnet. Give me that scotch bonnet. You have scotch bonnet, the whole pot is just soaked with flavor. I'm excited, let's go. One of the main ingredients as well, Jamaica's most important spice, pimento. Pimento, I didn't know that. Yeah, that's what makes our jerk jerk, and that's what makes the crab spicy with the scotch bonnet. So no pimento, no jerk. You want to taste it? Oh yes, please. It is a little spicy. The only problem with crab, not enough meat. So let's see this thing. Oh yeah, so much flavor. I'm gonna crack it now. 20 years right here? More than 20. Look at all that meat, beautiful claw. We love the spice. Yeah man, the spice level. So you just dipped it? Oh, she just mixed it in there. It's spicy. Mmm, the broth. Oh, scotch bonnet. Oh, it's good. So this is how they do it? Just come here, get a few crabs. Get a few crabs, get some corn, get some soup. You have coconut. So right here is one of the few places you'll find in Jamaica where once you get the spice from that, you get a roast corn, and you get a dry coconut to eat with the roast corn. Because our corn isn't like sweet corn in America, so you have to add something to it to sweeten it. It's also a lot more tough. Look at that. The meatiness, the juice, you have it just like that. And that's all you. That's all me? Dip it, dip it again man, more spice. Double the heat, double the flavor, double the sweet. Spicy. Fantastic. That was amazing, sweet and spicy. So much meat, almost like the stone crabs in Miami. I can suck on these crabs all day. When you pull, even if you don't get the meat, you get the flavor. You can literally sit here all day and just eat. That's beautiful. Not like a crab claw with all that spice, all that seasoning, and all that scotch bonnet pepper. It's beautiful. And this is the back, the chest. This you just suck. Oh, a scotch bonnet. You gotta break it open. Whoa, these are some good crabs man. So my hands are dirty, so come right over here and wash up. And that's clean water. So we had some spice, now we're gonna get something to cool down, right? Yeah man. You want beer? Beer? What beer do you have? We have cold beer. Cold beer, Red Stripe I'm guessing. Yeah, Red Stripe. It's been a while, Red Stripe is the national beer of Jamaica. Yeah, have a beer, why not? The beer of Jamaica. The one thing that you have to try when the sun hot and the music sweet, this will make you move your feet. The good stuff. I love this. Red Stripe, classic bottle, a little dark obviously that protects from the light. Oh, nothing like a cool lager to cool you down. Cheers, cheers. Roast corn go with the coconut, also the boiled corn. So you got some corn and you have some roasted coconut? Yeah. So the breadfruit is in there to thicken the soup up. It's not going to be served like a yam or like a potato in there. It's actually a thickening agent. You hear that? You're having chicken foot, so you're having steppers. I like chicken feet. I think I'll take steppers. I'll take steppers too. Doesn't sound great. The saltfish itself, that is what you put on top. You lather it on to the yam and it rehydrates the yam and adds that flavor. That saltiness brings out more flavor in the yam. You ask about Usain Bolt, yam is what? Sold out after Usain Bolt beat the world record because he's from the part of Jamaica where Trilani, where yam is mostly come from, and yam is sold. And after that, they ask him, why you run so fast? The yam from Trilani. Wow. So the yam is what gives him that energy. Sorry. It's amazing. Oh, that's the yam? Yes, that's a yellow yam. Oh, right there? Right there in the corner. In the corn husk. Do I actually eat the corn husk? This is my plate. Yeah. Cucumber. Oh, so hot. Yeah, it's hot. Careful. Spicy. Everything's gonna be spicy in Jamaica, you come for the heat. It's fantastic. I've only had cucumber so far. Let me get into the saltfish. But what they do is they rehydrate it. So it has to go into water to soak, to take some of that saltness off of it. Either that or they roast it as well and scrape it. Very salty, dense. Yeah, so once you put that on the dry roast now. It tastes nice. So it really just complements it. And it's spicy. For me, it's like a maybe a seven spice level. I do spice. It could, it's not like the pot. Drink that and you're good. If you did have the purple pepper, you don't know. Purple pepper? Don't give me that. They told me it's a green reaper. They said that spoils the pots. Oh, now I feel the heat because my eyes. I feel it now. Look at my eyes, bro. Oh my god. Sorry, you killed me. Kill me, kill me. You killed me. I feel the heat. Thank you so much. I'm gonna have it later with some yam. I won't lie, that was hot. They're reminding me of pepper pot in Guyana. The heat. Add some coal into it to keep the fire so that it keeps bubbling and stuff. So that's why they actually take the crab out so that the crab doesn't overcook. So when she breaks it apart like that, that meat comes out flush. That's how you know a perfectly cooked crab. Amber is inside the tire, the rim. You have a purple one? Purple. Don't scare me. You see how she didn't do it with her hand? I'm nervous, I'm nervous. That one that's even purple good. That one not that purple. Doesn't matter the color. Doesn't matter, bro. You're killing me. First day in Jamaica. I'm on fire. I didn't know it was this spicy. I had a nibble. No, you didn't get the seed or anything, but if you got the seed. No, you die, you die. I know, bro. I know, these peppers are no joke. Respect, respect. I gave one of Jamaica hot peppers, so I have to give him a water. I have to give him a water. A water, water. This spice is no joke. Like this? Yeah, bite the corn. So you bite corn first? Bite the coconut, chew it up together. That's roast corn and coconut. Only when you come to Jamaica, you get the real stuff. Just pure smokiness. That's because that is the roast corn. Roast and the coleslaw. I like it because it's almost like a palate cleanser. From spice to this, good. The heat's gone. I love the roasted coconut. So dense. The only thing missing is some butter. Thank you, respect. Bye guys, bye. Thank you so much. It was great. You're the best, you're the best. Too much. By the way, you don't have to do what we're doing, which is like actually standing here. You can just come with your car, grab the crabs, go home, go to the beach. Awesome. My girl Alice here, the best. You ready, bro? Next patient, same treatment. That's what we say. On to the next. Amazing. Nadine, Nadine. Everything cook in curry. Bro, what's your name? I'm sorry. Nicholas. This is Kingston. Amazing. Just watch the camera. Don't want to lose this one. This is what? Dennington. So you know some places that the normal average tourist will not travel to. Unless I'm going to a party. I ain't no average tourist. I always go deep, deep. So Matthew is telling me that this country, this island has the most churches per square mile, and the most bars? Most bars and most churches per square mile. And I can show you places where there's a church, to the left there's a bar, except to the left is for the congregation, to the right is for the pastor. No way. That's amazing. So Rastafarian is the primary religion? No, Christianity is the primary religion. Rastafarian is the latest religion that the world has recognized. I think the last recognized religion was Rastafarianism, which started in Germany. And if you don't know, the reason why Bob Marley died is because he decided not to amputate. This is against the religion, and that's why we don't have Bob Marley. You didn't know that? Hell should be. Looks pretty dead right now, but it's hot. Super scorching hot. You ready, bro? Yeah, man, ready. So remember I was telling you that Jamaica was once a Spanish... In 1494, Columbus rediscovered Jamaica. So there's still Spanish influence in our food. We're going to try some fried lobster with escobiche sauce. Escobiche comes from escobiche. It's scotch bonnet pepper, pickled onions, and we just have to try it. Everything's going to have scotch bonnet. I didn't know that. It's going to be great. Look, look, look at the view. Wow, what a view, huh, Nate? It's amazing. Look at that. We're in Jamaica. So besides Red Stripe, is there any other drink in Jamaica? Yeah, man. What do they got? Appleton. Which is a red rum. We have white rum. White rum is the main thing. We have one that's called special as well, which is... Under the counter? No, no. Under the counter, you want what we call... Jancrobati. Jancrobati or water boot. Pepper shrimp. Can we eat that right here, like you break it up? We have soft shell ones. These are the natural ones. And then we have what's more like crawfish. The crawfish now has basically taken over the rivers. So you can't find these that much anymore. These are not indigenous to Jamaica and are a invasive species. So we've been charged to eat them all. So it's like Miami. We have the iguanas. We're supposed to eat all the iguanas as fast as possible. Here it is. We are the land of wood and water in Jamaica. So you don't need land to farm this. You basically make your traps. You put fruit in there, coconut, anything oranges, mango. And the shrimp will go in there. Can't come out. You put them in some Scotch bonnet, salt water. Some people add scallions. Some people add onions. Some people don't. But you got a double. You can't put that back. Get a double. Scotch bonnet pepper. That's so nice. Little salt. Spice. Pepper. Little heat, little sweet. Just like Jamaica. Nice swimmers. Yeah, man. Swimmers. Got it, got it. This is good. And after this, we chase it down with some rum. Yeah. And then you may need some more of this to help settle the rum. You know what to tell if somebody is drunk and driving in Jamaica? No. They drive straight. They're not dodging potholes. It's complete opposite than the US. That's good stuff. I'm ready. Oh, that's good. This reminds me of like grappa or rakia. Tastes like rakia. Cheers, cheers. Come on, salute. Yeah, man. So? Feeling lit, boy. Am I saying it right? I'm trying my best. This is also used as medicine. So if anybody go into the rain, people, the grandmothers would just put it on your head top. Yeah, of course. Put it in your hand. Throw it in your hand. And just rub. And if you're hot. Yeah, man. Yes. Then take a sip out of it like this. And then. Yeah, man. You can't get sick after that. Whoa. And you feel cool now, right? You feel amazing. Wow. Yeah, of course. It's alcohol. And the same thing they do in like Eastern Europe. They'll put this on kids that are sick in the shower. Put a lot of rakia on them. And it takes away the sickness. Yeah, man. Hey, cheers, bro. Cheers. And we need some more shrimp, right? Can't pull them out. Yeah, just pour them out. Just pour them out. Yeah, man. Hold your hand. See all the scotch bonnet pepper. Look at that. Piece of scotch bonnet on it. I'm gonna get a little bit too. And then you have the scotch bonnet seed on that. Whoa. That's when you know it's hot. That's when you know it's spicy and nice. Check out the burn off of the rump. Mm-hmm. Top on it. This will sober you up. This will sober you up? Yeah. The heat. The salt. I love the crunch. Yeah, that's how you know it's cooked well. A lot of places you might get it a little softer. Too soggy. Light fry on it. Put it out in the salt water. The scotch bonnet pepper. Let that soak in. And just let it sit. It's so nice. Pair it with some rum. Yeah, man. And you know them, sir. This is the second time we're having it. Once it's nice, we do it twice. That's how Jamaica is. Once it's nice, you do it twice? Yeah, man. It's almost in Dominica when it's... No, no. Not one Kubi. Two Kubis. Right? All in. Yeah, man. Put all the chips on the table. Scotch bonnet pepper. Yeah. Don't leave the scotch in. Now I'm Jamaican, man. Well, when you finish that, we're going to put the sealing on it. Just down that one. You want to finish the Jamaican now? Hold on. See the Jamaican thing now, Yappa? And take all the juice. Everything. Eat that. Everything. That's how you clean your hands. Yeah, man. Everything. This is huge ones. They're not as sweet as the small ones. So we'll put these... Because they're not Jamaican. They're not Jamaican. That's why they're not as sweet. When the rum hits you, or the spice hits you, or the scotch bonnet hits you, there's only one thing you can say. Bomboclat. You do it too good. Bomboclat. I'm from Miami. I got that Caribbean feel already, man. Yeah, man. Bomboclat. You know, I learned so much drinking just by hearing Bob Marley. Yeah. Just by hearing Bob Marley, you start to understand the patois. Absolutely. Yeah, man. This is his spot. Right here. That's what I'm saying. It's amazing. Yeah, man. That's his son right there. Oh, that's his son? Which one? That's Junior, gang. That's Damien. That's one of my favorite, man. So behind us, we have the Blue Mountains. This is where the best coffee in the Caribbean, disputably in the world, comes from. Right over there. Blue Mountains. The highest range in Jamaica as well. At 10,000 something feet above sea level. Highest range in Jamaica right there. 10,000 feet above sea level. And I love this. People are in the water. Should I just take my shirt off? Do I go in there? Nah, I'm enjoying the rum. Welcome to Jamrock. Come on, welcome to Yad. So there's 14 parishes, which are like states. Yeah, 14 parishes, three counties. Three counties. So it's divided in three, and then 14. Conway, Middlesex, and 14 in a row. I mean, nobody even counts the different counties anymore. You barely hear people talk about it anymore. It's just the parishes. Got it. It's still one. Got some crops here. Let's go shopping. That's what we call weddings. Whoa, look at that beauty. How much for one of these? $12 US? No, this is awesome. Look, you put this on the table. It's so smooth and then so rugged on top. What a great gift. Yeah. 15? That is a conch shell. No, but I've never seen one like this. With this, like, tiger stripes. This is the helmet. Helmet. All right, so let's do something at the end. We'll come back to you and see what you got. This is the boar and the food that Rasta eat out of. It's made out of calabash. Our boar, Matthew, is famous. This guy walks around, even when you're Jamaican, they're like, what up, bro? Matthew. Love your stuff, the boss. Jamaican food boss, bro. Yes. Next up, we're going to Aunt Meryl. I'm trying to adapt my accent. I'm trying, trying. Hey, bro. Respect. Jamaican chocolate. Come to eat some crops. Hello. So that's the pirate fish, and this is a red snapper. So in Spanish, we call it pargo. Pargo. Right on the water. Your place is great. And your name is Aunt Meryl? Aunt Meryl. How long have you been here? No, my name is Aunt Meryl. 50 years now. 50 years old? Yeah. What are you guys doing here? Snapper. Yeah, snapper, you know? I think we should do two massive ones. The eyes never lie. You have to check the eyes. Yeah, if they're like hazy, they're not gonna work. The easier they fall in. So you see how it's clear? And you see that they have the festival in there, which is something that has to go with it. What's a festival? Festival is, think of a corn dog without the dog inside. So it's a little sweet. It's basically more dough. Yeah, it's fried bread. Doubles, doubles, doubles. Yeah, man. It's like pelori. This one has a sweet and corn. It's a little sweeter though. It's sweeter and it's long. It's like a big stick. Right. Some people add the sugar. You have the baking powder and you have cornmeal in there with all-purpose flour. So it swells up, puffs up. It's real crunchy. Little sweet to take off the heat. And it's really hot, so let's get out of here. Oh my God. How do you live in here, man? I'm used to it, you know? You live in here? Many years, many years. You're not even sweating. No, I'm used to the heat, you know? It's cool like a cucumber. Like a cucumber. Yeah, man. Cool as a cucumber. Yours is Escobitch. Escobitch, yeah. Pickled. I can't anymore. Fire blaze. Fire blazing hot. Dang, dang. The type of wood that they use is a different type. You say you like Bob Marley? Yeah. Ever hear him say logwood burning through the night? Logwood burning? Our man here with a billion pepper shrimp. Pepper swimmers. Wow. This is the nicest snack I've ever had, man. Salty, spicy, peppery, everything. Wow, the smell is amazing. Scotch bonnet pepper, little onion. Yes, right there. Wow. Bucket of flavor or like a bucket of spice. It's like roses. It's like harmony to me. All of this. This is so good. You know, man? So good. That is it. Gondria wine. We have iron five roots. We have moringa roots. The roots that we're talking about. Non-alcohol, non-sugar roots. We have gondria wine. We have the noni juice also. Non-alcohol. Non-sugar roots. Fix up your structure. Build back your immune system. Re-strengthen your whole entire body. Re-strengthen my whole body? Yeah. A shot? Yes. Just a shot. Build back your immune system. I'm Rasta Andy. The real Rasta man. Big up, Rasta Andy. With the real juice medicine. You know, man? Bless up yourself. True Jamaican. Yes. From Greenfield, Westmoreland. So I'm just mesmerized by the food. So we're going to try something here? Yeah, Jamaica is nice, you know? You can... This is a sex marathon. Gondria wine. Rebuild back your immune system. But will it make you high? Fix back your body. This gets you high? Will it make you high? Yes, if you drink too much at one time. What's that? Can we have a shot? It's recommended you have a shot. Go with a shot. One shot. My turn to try the festival. It's a funnel cake. This needs honey though. Need a little honey in it. Dry like that. Put a little scotch bonnet pepper. Look like this. Gonna be a cheek up here. Yeah? Make it spicy? Cheek up. A spicy, sweet funnel cake. We'll try this again. And the texture will be different the next time. It'll be a little tougher. But that goes well with jerk as well. We're going the small one because I'm the only one drinking here today. So you want me to shot it? Yes. I'm gonna try that too, man. Mine too as well. You too? Yeah, yeah. Come on, man. We'll try it together. All right, here we go. Whoa, it smells like a bitter. That's what it is. It's pure bitter? No, a little bitter, a little bitter, a little sweet. It's a healthy taste. Yeah. A lot of chronic in here though. Very sweet. There's peanuts in there. There's peanuts in it? Yes. Show up the peanuts now. Nice. Wow. He buries this for three years? Before it comes up. Three years. This is six years buried away. Six years? Yes. Fermented. That's why I said to him, I want to hear the pshhh. Right. Fried snapper. Yes. Grab some meat. Yes. Put on top of the cassava bread. Cassava, pami. Pami. And you get the escobiche. Right. Like that. Seasoning. Ooh, and you throw some spice on top. Pepper. Some scotch bonnet. And onion. Oh yeah, man. Natural, amazing. Sex marathon. Ganja wine, man. Non-alcohol, non-sugar roots. Health power, real power. So before we go to the next stop, I'm going to finish this. It's good. It's an acquired taste. Yeah, so the star, David, it is what the Rastafarian, it's also a Rastafarian symbol. It's huge in the Rastafarian culture for them to have that. They wear it and they basically use it as part of the symbols of Rastafarianism as well. So this area is made up of small restaurants. The best ones to go to are the ones we're going to. Obviously, the best view, best food. Definitely come to this guy and buy some crafts. I'm going to buy that later. I think it's amazing. 15 US dollars. It's a great gift, that one. One of these, nice. Five, how much is five? How much? So if me give you what? Can give you what? $40 US. I'm taking this home for my future house. So we're back here at Scree Cheese and we're going to make some lobster. We're going to get some lobster now. Either fried or garlic, but we're getting that. You know? Yeah, man. Whoa. When you know, you know. That's a small door, I didn't know. These are spiny lobsters. Yes. Spiny lobsters is what we get in Jamaica. Nothing else here. In the Caribbean, this is what we get in warm water. This is what we get in Miami too. Rainy season. Our full season. One of our best times in Vietnam. So these four good for you? Today? Yeah. Yeah, fresh? Yeah, fresh caught. They go like in the night. Oh, in the night time? Yeah. So in the morning when they come now, then we get the fresh catch. So you're just shoving off all the hands? All the feet, yeah. All the feet. Depends who you're asking. It's either hands or feet with this one. So right now he's cleaning the lobster and he's taking out the brain. It's the one piece they don't eat. Some other places on the island, they'll mix it with their curry to make it a nice flavorful curry. But here they just throw it away. So once he cleans it, then we're going to throw on the grill, right? This looks good. Yeah, that's a steamed fish right here. That's steamed fish? Yeah. So you're telling me that's not a fry, Jack? I'm joking, I'm joking. It's a Belize joke, it's a Belize joke. It's like a two inch layer of oil that he has huge cargo. We also have the Jamaican festival? Yeah. Sweet dough. Sweet dough, the best. The best. Okay, can't wait. Can't wait to taste it. And over here, we're going to do the lobster. Yeah, we're going to do the lobster over there. Over there. Over here, we're going to fry the lobsters as well. Yeah, yeah. So in time, we'll light up the fire and get the eye-eating. I'm making one for myself. For yourself? Yeah, so it's kind of different. It's not our original making. It's a personal one. Gunshot. That was scary. It started to pop. No, all right. This is where the spine lobsters go. You see, when you drop them in the hot oil, they give off different things, and that's why you cut off the claws. So all of these that you see, those are the things that pop. They make the eye splash, you know? So I'm trying to get rid of them so you don't get that lump splash. That's the moisture inside the lobster. This is not water. No. So he's going to let it fry for 15 minutes. After that, he'll flip it for 15 more minutes, and then we're ready to eat. Yeah. This is the Jamaican festival? It's the best. The best. All right, we're going to make them fry on the shell part now. For another 15 minutes. So the other side, which is in the shell, can get the fry also. I've got flour, sugar, and the regular ingredients. I will not speak, but regular ingredients. Homemade. Basically, squeegee's production. So we do it like this. Get it like that. Then we do it like this. Spread it out with our fingers so we can get it to sweat. We're going to put it in the hot oil. So meanwhile, it's frying. It's going to take time and rise out of the oil. So when it's done, you see the perfection of it. So you just spin it, and then you get it right. That's what we're talking about. Some Jamaican lobsters. So hot in here. Let me get out of here. So right here we have the garlic lobster. Looks amazing. This is your Escoviche lobster. So that's Escoviche. That's pickled onions and scotch bonnet. Scotch bonnet, pepper, pimento. Wow. And you had to make 12 of these festivals. Oh my gosh. These are the best. There's the calories for the week, man. Right here. Right there. For this one, we're doing this. Yes, we're doing the hot sauce. Right here. So we'll figure out how we do it. Maybe with one of these festivals. It's all right, man. Let me show you how we do this. Oh, you're going to do it like that? Hold the fork and hold it with your hand. Yeah. Just like that. Well, we ain't going with the fork, though. We're going with the fork. We're just picking up with it. If you want to go in with a fork, you can do it like, And everything should come on. Yeah. Yeah, one pull. You should get one pull. Everything should go. Yes. Cheers. Yeah, man. Spicy. You haven't been saying that a lot. None, but you know, because I didn't expect all this level of heat. Yeah. Smoky. Oh, the crack. Oh, hear the crack. There's still meat in there. Still a lot of meat in here. You, my friend, know how to eat lobster. Bro, I'm Caribbean. I've been eating lobster my whole life. Spiny lobster, too. Mm-hmm. Spiny lobster. Even though I love the, like, the main lobster. The main lobster. It's good. Yeah, yeah. Of course. But this is, this is different. Unique flavor. With the M, seaweed right there. Like seawater. Yeah, man. You guys have sea moss here in Jamaica? We do. Irish moss is what we call it. Drink. I need it. Is that it? You killed it. This is one bite, one kill. This is what most people come here for. For this? The fried lobster. It's an amazing lobster. The fried lobster, Hellshire Beach on a whole, that's what it's known for. So the fish is amazing. The festival is amazing. But the fried lobster, them say it's something with the oil. Of course. That's the only logical explanation that we have. And this is the other reason they come here? That it is. For the festival. We're doing this? Are we bringing in some pepper sauce? Oh, we're bringing in some pepper sauce. Yeah, man. Right away we need it. Bring in the heat. I can't even open it right now. My hands are too lobster. It's like slimy. My first touch of the pepper sauce and I can't wait to try this. Oh, crap. Oh, it pairs perfectly. Everything. Of course. It's really that good. I'm not even going to, trust me. Perfect with this. I love it. Nice. Sweet dough. With that pairing. Because that comes sweet and spicy. That hits the spot. I know. It definitely does. Oh, yeah. It's a garlic sauce? Yeah, it's a nice garlic sauce. I'm missing the garlic lobster. Let me see. I'm trying. Oh, that's fine though. Let's just pull this guy out. Is that peppercorn on top? Yeah, that's the peppercorn. That's what you can make. Garlic. So buttery. Yeah, this is better than Escamiche. My personal opinion. Oh, wow. Can I crack it open? That's how you know. You know how to eat lobster. That's how you know how to eat lobster. You know how to deal with it. That's what they say in Jamaica. Oh, wow. Good stuff, man. Yeah, man. So they told me that you have a bottomless pit. Yeah, pretty much. No, no. That was an incredible seafood day here in Kingston. My man, thank you so much. It's been awesome. I'm super full. We're done. I'll see you tomorrow.