Grilled Conch Recipe

Every Haitian knows that a beach day is dull without a plate full of dozens of lambi. In my opinion, one cannot fully embrace a beach experience without some lambi.

Seashell mollusks called lambi, or conch in English, are typically caught by divers near the shore and can be eaten fully cooked à la creole, gratiné, or grilled, but my favorite way to eat them is boucané on a beach. the former is made using previously frozen lambi, while the latter is made using the live mollusks and thus tastes like the sea – fresh and warm while retaining t

For those of you who haven’t yet (because anything is possible!) had the chance to try our Lambi Boucané, we’ve provided this recipe so you can still enjoy a sweet taste of the ocean while relaxing in the comfort of your own home.

Papaya leaves are frequently used to tenderize meat in Haiti. For this recipe, my mom and I left out the salt and spices out of concern that they might compromise the lambi’s flavor and tenderness. We also made sure to only flip the lambi once to prevent overcooking. The result was some tender grilled lambi!

Ingredients
  1. 2 pounds conch meat, fresh or frozen and thawed.
  2. Dash habanero pepper sauce (omit if you don’t like spicy foods)
  3. 2 limes, juiced.
  4. 1 tablespoon minced garlic.
  5. 3 to 4 tablespoons melted butter.
  6. 1/4 teaspoon black pepper.
  7. 1/4 teaspoon salt.
  8. Butter or olive oil, for brushing the grill.

Bahamian ‘Grilled’ Conch

Grilled Lambi (Conch) 🔗

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Ingredients:

  • Lambi (conch)
  • Papaya leaves
  • Sour orange juice
  • Pepper

Instruction:

  1. Cut the lambi into thin slices and rub them with papaya leaves.
  2. To a bowl, add the leaves along with the lambi pieces, water and sour orange juice and let soak overnight.
  3. In the morning, take the lambi out of the water and season with pepper and some more sour orange juice.
  4. Fire up the grill and cook the lambi making sure to turn only once. The flesh will darken as the lambi cooks. Serve with a spicy hot lime sauce of your choice.

FAQ

What’s the best way to cook conch?

Please note that with this method, expect the conch to get stiffer as it gets into the hot water, but will soften as it boils away. Put the conch to simmer in a large pot of salted water for an hour. Adding aromatics is a plus, like garlic or onions.

How long should conch cook for?

Conch should be wrapped in foil with vegetables and cooked on a hot grill for about 20 minutes, or until it is tender.

How do you cook small conch?

Conches can be steamed for about five minutes and are frequently served with vinegar after one hour of simmering in stews or soups.

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