Entree: Saint Martin (French part) – Lambi créole (Creole conch)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 25 min

Total 50 min

Ingredients

- 1 lb (454 g) conch meat, cleaned and chopped (approx. usable weight)
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 g) unsalted butter
- 1 large onion, chopped (about 1 1/2 cups / 225 g)
- 1 green bell pepper, chopped (about 1 cup / 150 g)
- 1 red bell pepper, chopped (about 1 cup / 150 g)
- 3 cloves garlic, minced (about 1 tbsp / 9 g)
- 1 small Scotch bonnet or habanero pepper, seeded and finely chopped (or to taste)
- 2 medium tomatoes, diced (about 1 1/2 cups / 270 g)
- 2 tbsp (30 g) tomato paste
- 1/2 cup (120 ml) dry white wine (or water)
- 1 cup (240 ml) fish stock or water
- 2 tbsp (30 ml) fresh lime juice
- 2 sprigs fresh thyme (or 1 tsp / 1 g dried thyme)
- 3 tbsp (9 g) chopped fresh parsley
- 2 tbsp (30 ml) chopped green onions (scallions)
- 1 tsp (5 g) paprika
- 1/2 tsp (2.5 g) ground black pepper
- 1 tsp (6 g) salt, or to taste
- 1 bay leaf
- 1 tbsp (15 ml) Worcestershire sauce (optional, for depth)
- Cooked white rice or crusty bread for serving (no measurement)

Instructions

1. Prepare the conch: if whole conch meat is tough, tenderize by pounding lightly with a meat mallet or rolling pin, then rinse and pat dry. Toss conch with lime juice, 1/2 tsp salt, and 1 clove minced garlic; let sit 15–20 minutes to marinate.
2. Heat vegetable oil and butter in a heavy skillet or Dutch oven over medium heat. Add chopped onion, bell peppers, remaining garlic and Scotch bonnet; sauté until softened and fragrant, about 5 minutes.
3. Stir in diced tomatoes and tomato paste; cook 3–4 minutes until tomatoes begin to break down. Add paprika and bay leaf.
4. Deglaze with white wine (or a splash of water) scraping up browned bits. Add fish stock (or water), thyme, Worcestershire sauce (if using), and remaining salt and pepper. Bring to a gentle simmer.
5. Add the marinated conch to the sauce, reduce heat to low, cover, and simmer gently 20–30 minutes, stirring occasionally, until conch is tender and sauce has reduced to a flavorful consistency. If sauce reduces too much, add a little more stock.
6. Stir in chopped parsley and green onions just before removing from heat. Adjust seasoning with additional salt, pepper, or lime juice to taste.
7. Serve Lambi Creole hot over steamed white rice or with crusty bread; garnish with extra parsley or lime wedges.