Lambis recipe



This is a traditional Haitian recipe that is made with conch, this wonderful shellfish that is delicious but so hard to find out from the Caribbeans.




2 lbs lambis (conch)
1 lime
1 lemon
3 tablespoons olive oil
2 teaspoons vinegar
2 large tomatoes, diced
1 shallot
2 cloves garlic, minced
1 medium onion, diced
2 teaspoons margarine
4 cups water
olive oil
hot pepper to taste
salt, black pepper to taste
1 tablespoon tomato paste


Clean conch with lime and lemon. Rinse with boiling water and keep the pink sections. Cut in smaller pieces the ones that look too thick. Softened by hammering. Put the pieces of conch in a saucepan with 4 cups of water. Cook at least two hours on low or until tender. Skim off foam and reserve broth.

In a skillet, brown the conch in oil, margarine and a few drops of lime juice. Add onion, shallot, garlic, salt, pepper, tomatoes, tomato paste, hot pepper and vinegar. Add 2 cups of the broth and simmer a few minutes. Salt and pepper to taste.

Serve with rice with red beans.

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