Haitian Lambi Conch Stew Recipe

Growing up, I always enjoyed visiting my aunt in Leogane, Haiti, where lambi (conch) is a regular part of the local diet.

She taught me the importance of properly preparing and cooking lambi to avoid it becoming tough.

Here’s how I make my Haitian Lambi Stew, based on her guidance, using an Instant Pot for convenience.

Ingredients HHaitian Lambi Conch Stew Recipe

First off, you’ll need about 2 lbs of fresh lambi, which is also known as conch meat. It’s the star of the show, after all! Make sure to clean it well and remove any tough parts.

Next, grab a couple of limes or sour oranges. You’ll use their juice to give the lambi a nice, bright flavor and help tenderize the meat.

Now, here’s where the magic happens – the Haitian epis! It’s a blend of herbs and spices that really brings the dish together. You’ll want about a cup of it, and trust me, it’s worth making a big batch to have on hand.

For some aromatic veggies, chop up an onion and a bell pepper. They’ll add a nice balance of sweetness and depth to the stew.

Oh, and don’t forget the thyme! About 4 sprigs of fresh thyme will give it that classic Caribbean flavor.

If you like a bit of heat, throw in a Scotch Bonnet pepper. Just be careful – a little goes a long way! You can always adjust the amount to your liking.

You’ll also need a couple of tablespoons of oil to get things sizzling, and a bouillon cube for some extra savory goodness. A sprinkle of black pepper will give it a nice kick, too.

If you want to make it a bit heartier, you can add some diced potatoes and sliced carrots. They’ll soak up all those delicious flavors and make it a real stick-to-your-ribs kind of meal. Add enough water or unsalted broth to allow the conch to cook.

Instructions:

the first step is to get your hands on some fresh conch. You’ll want to give it a good crack to open up the shell and get to the good stuff inside. Once you’ve got the meat out, take a close look and remove any dark bits or creamy parts – those aren’t the most appetizing, so it’s best to toss them out.

Now, here’s the deal with cleaning the lambi meat. You’ll want to give it a thorough rinse under some running water. Really get in there and make sure you’re getting rid of any grit, sand, or sliminess. Once you’ve given it a good rinse, drain off the water and hit the meat with the juice of a couple of limes or sour oranges. This will help tenderize it and give it a nice tang.

Next up, it’s time to break out the Instant Pot. Toss the lambi meat in there and add enough water to cover it completely. Lock the lid in place, make sure the valve is set to sealing, and crank it up to high pressure. Let it do its thing for about 15 minutes. This step is crucial for getting the meat nice and tender. If you’re in a rush, you can skip the boiling step and just let the pressure cooker work its magic for an hour instead.

Once the timer’s up, let the pressure release naturally. This might take a bit, but trust me, it’s worth the wait. When the pressure’s all gone, pop open the lid and drain the lambi, setting it aside for now.

Now, switch the Instant Pot over to sauté mode and get some oil heating up in there. Toss in your diced onion and let it cook until it turns translucent and smells amazing.

Next, it’s time to bring in the big guns – the Haitian epis, diced bell pepper, thyme, and Scotch Bonnet pepper (if you’re feeling brave). Let them all sauté together for a few minutes until the whole kitchen starts smelling like a Caribbean paradise.

Finally, add the cooked lambi meat back into the pot, along with a bouillon cube and a hefty pinch of black pepper. Give it all a good stir to make sure everything’s getting friendly in there.

If you’re in the mood for a heartier stew, now’s the time to toss in some diced potatoes and sliced carrots. They’ll soak up all those incredible flavors and make the whole thing even more satisfying.

Pop the lid back on, double-check that the valve is set to sealing, and let the Instant Pot do its thing on high pressure for another 30 minutes.

When the time’s up, resist the urge to release the pressure manually. Trust me, it’s worth the wait to let it release naturally. Once the pressure’s all gone, crack open the lid and get ready to feast on some seriously amazing Haitian Lambi Stew!

Serve your Haitian Lambi Stew hot, either on its own or with rice. The tender lambi meat and flavorful vegetables make for a delicious and satisfying meal that brings back memories of my visits to Haiti.

Serving Suggestions:

• Haitian Black Rice
• Haitian Red Beans and Rice

How to Store Haitian Lambi conch stew

As lambi is a type of seafood, care should be taken when storing and refrigerating your stew. Always store any leftovers in an airtight container after they have cooled down. If you have used fresh lambi, you should consume the stew within 1 day, though canned lambi should be fine for up to 2. However, use your discretion – if the stew smells overly fishy, it’s probably best to discard it.

Haitian Lambi Conch Stew Recipe

Michaelle Barbor and Audena Blanchard

Tender Haitian Lambi Stew: Succulent conch meat simmered with flavorful epis, veggies, and spices in an Instant Pot for a taste of the Caribbean. Easy and delicious!

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Prep Time 20 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 50 minutes mins

Course Dinner

Cuisine Caribbean, Haitian

Servings 2 servings

Calories 762 kcal

Ingredients

  

• 2 lbs lambi (conch) meat
• 2 limes or sour oranges
• 1 cup Haitian epis (Haitian seasoning base)
• 1 onion, diced
• 1 bell pepper, diced
• 4 sprigs fresh thyme
• 1 Scotch Bonnet pepper (optional, adjust to taste)
• 2 tablespoons oil
• 1 bouillon cube
• Black pepper to taste
• 2 potatoes, diced (optional)
• 2 carrots, sliced (optional) 4 cups of water or unsalted veggie broth

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Instructions

 

• Crack the conch shell and remove the meat. Discard any dark parts and the creamy substance.
• Clean the lambi meat by rinsing it thoroughly in water to remove the slime and sand. Drain the water and rinse the lambi with the juice of 2 limes or sour oranges.
• In the Instant Pot, add the lambi meat and enough water to cover. Close the lid, set the valve to sealing, and cook on high pressure for 15 minutes. This step helps to tenderize the meat. If you’re short on time, you can skip the boiling step and use the pressure cooker for 1 hour instead.
• Release the pressure naturally, then drain the lambi and set aside.
• Set the Instant Pot to sauté mode and heat the oil. Add the diced onion and cook until translucent.
• Add the Haitian epis, diced bell pepper, thyme, and Scotch Bonnet pepper (if using) to the pot. Sauté for a few minutes until fragrant.
• Add the cooked lambi meat to the pot, along with the bouillon cube and black pepper. Stir to combine.
• Optional: For a heartier stew, add diced potatoes and sliced carrots to the pot.
• Close the lid, set the valve to sealing, and cook on high pressure for 30 minutes.
• Allow the pressure to release naturally before opening the lid.

Notes

u003cliu003eCleaning the lambi (conch) meat is crucial for removing any grit, sand, or sliminess. Be sure to rinse it thoroughly and remove any dark or creamy parts before cooking.u003cbru003eLime or sour orange juice helps tenderize the meat and adds a bright, tangy flavor to the dish. Don’t skip this step!u003c/liu003e

What kind of seafood is Lambi?

Lambi is not actually a fish, but rather a type of sea snail or conch. Specifically, it refers to the Queen Conch (Lobatus gigas), a large marine mollusk found in the Caribbean Sea and the Gulf of Mexico.

What does Lambi taste like?

Lambi has a delicate, slightly sweet flavor with a firm, tender texture. Its taste is often compared to a cross between scallops and clams. When cooked properly, Lambi meat is succulent and can be enjoyed in various Caribbean dishes, such as stews, salads, and fritters.

What is Haitian Epis?

Haitian Epis is a traditional seasoning base used in many Haitian dishes. It typically includes ingredients like garlic, shallots, bell peppers, parsley, and other herbs and spices. Epis adds depth and complexity to the flavors of the dish.

Is Lambi a shellfish? Can people with shellfish allergies eat it?

Yes, Lambi is a type of shellfish. As a marine mollusk, the Queen Conch is classified as a shellfish, along with other species like clams, oysters, and mussels. People with shellfish allergies should avoid consuming Lambi.

Author Profile

Michaelle Barbor

Elfin View | Website

I was born and grew up in Port-au-Prince, Haiti, where my grandmas, mom, and aunts taught me everything about cooking. Now, I live in the US, and I love hiking, reading, and making meals for my family.

Author Profile

Audena Blanchard

I live in the western part of Haiti, Leogane, with my children.

Cooking has been a passion of mine since I was a small girl.

My grandmother, mother, and sisters taught me how to cook.

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