Haitian-Style Conch (Lambi)

Image of Haitian-Style Conch (Lambi) Recipe

Active Time

35 minutes

Total Time

3 hours

Serving Size



  • 1 lb conch meat, white meat only
  • Plastic wrap
  • ¼ cup champagne vinegar
  • 2 ½ cups water, divided
  • 1 large tomato
  • 3 oz shallots
  • 2 green onions
  • 3 cloves garlic
  • ¼ cup fresh Italian parsley
  • 1 teaspoon fresh thyme leaves
  • 3 tablespoons olive oil
  • 1 tablespoon hot pepper sauce
  • 1 chicken bouillon cube
  • ½ teaspoon kosher salt


  1. Cut conch into 1-inch pieces (wash hands); place conch between 2 pieces of plastic wrap and pound with a mallet to 1/4-inch thickness. Combine conch, vinegar, and ½ cup water in medium bowl; cover and refrigerate 2 hours.
  2. Drain conch well. Chop tomato, shallots, green onions, garlic, and parsley coarsely; remove thyme leaves from stems.
  3. Preheat medium saucepan on medium 2–3 minutes. Add oil, shallots, green onions, garlic, and thyme to pan. Cook 5–7 minutes, stirring occasionally, or until onions soften. Add conch, tomatoes, hot sauce, bouillon cube, salt, and remaining 2 cups water to pan. Cover and cook 40–45 minutes, stirring occasionally, until conch is tender and 145°F. Stir in parsley; serve.

Nutritional information

Amount per ¼ recipe serving: Calories 280, Total Fat 12g, Sat Fat 2g, Trans Fat 0g, Chol 75mg, Sodium 760mg, Total Carb 11g, Fiber 2g, Total Sugars 4g (Incl. 0g Added Sugars), Protein 31g, Vit D 0%, Calc 10%, Iron 15%, Potas 10%