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Haitian lambi with tender conch, peppers, tomato, lime, and herbs in a shallow serving bowl beside rice.

Haitian Lambi

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Tender conch gently simmered with lime, peppers, tomato, garlic, thyme, and fresh parsley.
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Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Haitian
Calories: 330
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Conch and Marinade
  • 1 1/2 lb cleaned conch meat tenderized and sliced thinly
  • 1/4 cup fresh lime juice
  • 3 cloves garlic minced
  • 1 tsp fine sea salt
  • 1/2 tsp ground black pepper
Stew
  • 2 tbsp olive oil
  • 1 medium yellow onion diced
  • 1 medium green bell pepper diced
  • 1 medium red bell pepper diced
  • 1 large tomato diced
  • 1 whole Scotch bonnet pepper seeded and minced
  • 1 cup fish or seafood stock hot
  • 4 sprigs fresh thyme
  • 1/4 cup fresh parsley chopped
  • 2 tbsp fresh lime juice to finish

Equipment

  • Heavy pot with lid
  • Chef's knife
  • Meat mallet
  • Citrus juicer

Method
 

Marinate the Conch:
  1. Toss the tenderized conch with lime juice, garlic, salt, and pepper. Cover and refrigerate for 20 minutes.
Build the Base:
  1. Heat the olive oil in a heavy pot over medium heat. Cook the onion and bell peppers for 7 minutes until softened.
  2. Add the tomato and Scotch bonnet and cook for 4 minutes until the tomato begins to break down.
Simmer Gently:
  1. Add the conch and its marinade, stock, and thyme. Bring just to a simmer, cover, and cook gently for 35 to 40 minutes until the conch is tender. Avoid a hard boil.
Finish and Serve:
  1. Remove the thyme stems. Stir in the parsley and finishing lime juice, taste for salt, and serve with rice or boiled plantain.

Nutrition

Calories: 330kcalCarbohydrates: 16gProtein: 38gFat: 12gSaturated Fat: 2gCholesterol: 95mgSodium: 860mgFiber: 4gSugar: 7g

Notes

  • Conch becomes chewy if boiled aggressively; keep the pot at a quiet simmer.
  • If using frozen cleaned conch, thaw it fully and pat it dry before tenderizing.