Image result for lambiSkill Level: High

Cuisine: Traditional/Luxurious

Course: Dinner, Lunch

Portions: 4 Portions

Cook Time: 2:30 h

Image result for lambi


  • 2 lbs lambis (conch)
  • 1 lime
  • 1 lemon
  • 3 tablespoons olive oil
  • 2 teaspoons vinegar
  • 2 large tomatoes, diced
  • 1 shallot
  • 2 cubes chicken bouillon
  • 2 cloves garlic, minced
  • 2 medium onion, diced
  • 2 teaspoons margarine
  • 4 cups water
  • 1 tablespoon tomato paste
  • olive oil, hot peppers as needed
  • Black pepper and salt to taste


  1. Clean conch with lime and lemon. Rinse with boiling water and keep the pink sections.
  2. Cut in smaller pieces the ones that look too thick. Hammer it to soften.
  3. Put the pieces of conch in a saucepan with 4 cups of water, bouillon cubes and some salt . (A little secret, I add a half of spoon of baking soda to the water to soften the conch)
  4. Cook at least two hours on low or until tender. Skim off foam and reserve broth.
  5. 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.
  6. Add 2 cups of the broth and let it rest for a few minutes. Salt and pepper to taste.  You can serve it with rice and red beans.

Bon Appétit!