Lambi Creole (stewed conch)

Lambi6I am writing these few lines with a smile that stretches to my ears! I’ve missed writing here and it took me a while to come back. (yet again! My sincere apologies).
See, this post was written months ago. However, because I have this preference of cooking before I write, I’ve been holding off on publishing it.
Lambi can be expensive. A pound cost me $10.46 so I was holding off on cooking it. Or maybe it was  just pure laziness. Also, I’m pretty sad for having lost the files to my logo.
So I have to use a temporary one before I fix this situation.
With a little push (more like a big push lol) from my beloved sister Sybille who’s visiting, I’ve finally gathered myself to cook a laid back dinner for the household. It would be a shame if I let her leave without spoiling her with a little something she was craving.
Au menu: lambi, tassot boeuf (deep fried beef), bannann peze (plantains) and pikliz !!!
So here we go…

Haiti is an island (duh!)

One that is surrounded by water- again, duh! (at the exception of the East side of course).
So it’s needless to say that seafood is one of the easiest things to find and eat on the island – triple duh!. The habitants of Haiti are very familiar with the various and delectable ways of cooking the seafood dishes.
Today we’ll be cooking Lambi which is known in English as conch.

There are many ways to cook Lambi. Fried, sauteed, bbq’d, stewed.
This recipe is about stewed Lambi. Basic!

When I was reading this recipe, it amazed me to find out how easy it was to cook lambi!
I mean, I thought some magic happened in the kitchen when my family’s cook would bring it to the table. I would look at her as if she was a GOD.
But now, I’m sorry Jessie (that was her name), I guess you were as regular as I was.


  • 2 lbs of lambis (serves 4)
  • 2 cups of cut tomatoes
  • 1 cup of cut onions
  • 1 cup of red and green bell peppers
  • 2 tbsp of  ground garlic
  • 1 tbsp of tomato paste
  • 1 tbsp of citrus juice
  • 1 scotch bonnet pepper (optional)
  • 2 tbsps of Maitre d ‘ Hotel oil
  • 1/2 cup of bitter orange juice


  1. After cleaning your lambi, cut into medium-sized pieces and season with salt, pepper, garlic and bitter orange juice.
  2. Leave it to marinate for about 30mns inside of your refrigerator or overnight for best results.
  3. When you’re ready to cook, sauté the tomatoes, bell peppers and onions in your Maitre d’ Hotel oil .
  4. Add the seasoned lambi to the sautéed tomato mix. The mixture will start releasing its own juice. Use that liquid to water your lambi.
  5. Bring the lambi to a boil in a pressure cooker and cook for an hour. (for that step, add enough water to cover your lambi.
  6. Once your lambi is practically cooked , add the herbs, citrus juice and scotch bonnet pepper.

N.B. After seasoning the lambi, feel free to taste the mixture from time to time. Remember when I said that us Haitians use our tastebuds to measure our ingredients? We all have our preferences when it comes to spices and taste. So feel free to adjust the recipe as you please.

P.S. I do not own a pressure cooker. Lambi can be very rubbery and in order for it to be tender, it’s ideal to cook it with the pressure cooker. (Pounding with a meat mallet works too)
So, I let mine simmer for about 3 hours (yup! imagine that). It was still a little rubbery but a bit tender and very delicious! The family enjoyed it!



Published by Nathalie JB

Bonjou! My name is Nathalie Jean-Baptiste. Yes! I know, my last name doesn’t get any more Haitian than that! Who am I really? I consider myself a renaissance woman. I looooooove learning new skills in any field possible: Culinary, baking, painting, crafting, designing, writing, knitting, sewing. You name it! I often joke while saying “ I’m a tout bagay”. Which literally translates to “I’m everything”. Most say I'd make a great surgeon due to the agility in my hands. Sure, I can manage any tasks requiring detail and precision. It drives my audacity to venture in the kitchen with absolutely no experience. What better motivation than to share my culinary journey with you? To help you get better at things you probably thought you couldn't do. At least, that was my drive! I guess by now, you’ve already figured out that I'm the cook and photographer behind “Pilon lakay”. This blog started 8 years ago as I realized that I knew absolutely nothing about Haitian cuisine. Back home, I was never taught how to cook nor was I ever interested in being in the kitchen unless it involved baking. Instead, I loved preparing cakes and cookies. (Shhhh! I still do). After a couple of years in the US, like most of us immigrants, I missed food from home. The good stuff, you know! So I decided to take matters into my own hands and make of this a personal exploration of Haitian food. Boy what a journey it has been! While cooking up a storm in the kitchen, I wanted to encourage others like me to actually learn and explore Haiti’s gastronomy. I made sure my instructions were personal and beginner friendly. My recipe directions contain a lot more details than any other regular recipes. With a personal touch, it's a depiction of my thought process when I do these many tasks. I'm sure you can cook anything on here! If I can do it, you can too! Come experience Haiti through your taste buds! Meet you in the kitchen! Love, N.

6 thoughts on “Lambi Creole (stewed conch)

  1. Try removing the skin from the lambi and cooking it without seasoning, leaving some the water to make your sauce. Season the lambi after it’s cooked. You will find it less rubbery when seasoned after it is cooked.

  2. Hi, I just wanted to thank you personally for posting the steps and receipe for the Lambi it’s like you knew what I was gonna ask for I’m really satisfied with what you post it’s really helpful to me. The only thing is, you didn’t say how to clean the Lambi if you could respond beck to let me know how to clean, I would be very grateful. Thanks!

    1. J and JL’s comments give insight on how to handle the cleaning. I will also try this myself next time I cook this.
      I’m so glad this post helped with your research! Hope it turned out great!

  3. Lambi is cleaned by removing the skin.
    Also, J is correct. Try seasoning the lambi after it is cooked. It may never get tender enough or not rubbery if its seasons before cooking.

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