Haitian Lambi is one of those dishes that gets me fired up every time it’s on the menu. Now, don’t let the nickname “Haitian lamb” confuse you—there’s no actual lamb involved here.
We’re talking about tender, flavorful conch—a delicacy straight from the sea that’s beloved in Haitian cuisine. And when it’s cooked right? Whew. There’s nothing like it.
Thanks to a warm blend of spices and the tender conch that gives a subtle taste of the sea, this bowl of goodness will transport you to the islands with every single spoonful.
Using just the instant pot and with simple prep, it’s an easy-to-make soup that will keep you coming back for more.
Conch
Known as lambi in Haiti, conch (pronounced ‘konk’) is a large sea snail native to the Gulf of Mexico and the Caribbean.
Lambi is what I like to call the “crown jewel” of Haitian seafood. We don’t eat it every day—this is a celebration food. You’ll find it front and center at weddings, holidays, big birthdays, and any event where the vibe needs to feel elevated.
It’s luxurious but not pretentious. It tells a story of tradition, flavor, and the Haitian connection to the sea.
You might’ve heard conch is popular in other parts of the Caribbean, but Haitian lambi hits different. Our preparation is bold, flavorful, and seasoned with love.
We tenderize the meat, season it down with epis (our classic Haitian seasoning base), and let it cook until it soaks up every herb, spice, and smoky pepper in the pot. It’s often served with rice, fried plantains, or bannann peze—but lambi shines all on its own.
Conch meat is not dissimilar to squid, with a firm texture and a fairly mild, sweet flavor with just a hint of saltiness. Like most seafood, it has plenty of health benefits! It is a great source of lean protein, iron and calcium and is also high in vitamins E and B12.
What makes Haitian lambi so special isn’t just the flavor—it’s the energy behind it. Cooking it takes time, and Haitians are proud of that. We’re not rushing lambi. However, we are using the instant pot to give us a boost in cooking time.
We’re savoring the moment, letting the aroma fill the house, and making sure every bite delivers that unmistakable taste of home. To me, it’s more than food. It’s a cultural treasure.
I always tell people: if you want to understand Haitian cuisine, try the lambi. It embodies our roots, our resilience, and our richness. From the fishing boats off the coast of Haiti to the family kitchens where stories and laughter are shared—it’s all in the dish.
You should be able to get hold of some fresh or canned conch meat at local fish markets or online. However, if you can’t find any, it can be easily substituted with whelk, clams, scallops or any other sweet shellfish.
Though the flavor and texture won’t be quite the same, it will be just as tasty.
What is lambi made from?
Lambi is made from conch, a large sea snail found in the Caribbean. It’s known for its firm texture and slightly sweet, delicate flavor. In Haitian cuisine, it’s heavily seasoned and cooked to perfection with herbs and spices.
Can I find lambi outside of Haiti?
Definitely! You can find conch in Caribbean markets or seafood stores, especially in areas with Haitian communities. Just make sure it’s cleaned properly, and you’ll be one step closer to bringing Haitian lambi into your kitchen.
Frequently Asked Questions (FAQ)
The nickname “Haitian lamb” is a playful cultural twist. It reflects the dish’s importance and how it’s treated as a premium meat in Haitian households—much like lamb in other cultures.
Yes, Haitian lambi is typically spicy, thanks to Scotch bonnet or hot peppers in the seasoning. The heat level can vary depending on who’s cooking, but the spice is part of what makes it so flavorful.
Why Is My Conch Meat Tough
When cooked in a soup or stew, conch meat requires a longer cooking time to avoid a tough and chewy texture. If you find that yours is a little hard to eat, it probably needs a longer time on the stove to be able to fully tenderize.
Some people also like to tenderize the meat a little before cooking, usually by pounding it with a meat mallet. However, you need to be careful not to pound it so much that it starts to fall apart.
How To Prepare
Haitian Lambi Recipe
Equipment
Ingredients
- 1 Lb. Conch Fresh or frozen
Seasoning Base
- 4 Tbsp. Olive Oil
- 1 Shallot
- 3 Garlic Cloves
- 1 Tsp. Kosher Salt
- 1 Bouillon Cubes Vegetable
- ½ Tsp. Ground Allspice
- ½ Tsp. Ground Black Pepper
- Juice From 1 Lemon
For The Stew
- 2 Tbsp. Olive Oil
- 2 Shallots Chopped
- 4 Tbsp. Tomato Paste
- 2 Cups Water
- About 5 Thyme Sprigs
- 1 Habanero or Scotch Bonnet Pepper Optional
- Juice From 1 Lemon
- 1 Tsp. Kosher Salt
- 1 Tsp. Ground Black Pepper
- 1 Vegetable Bouillon Cubes You may also use 1 Tbsp. Better Than Bouillon Vegetable Base
Instructions
- Cut the conch into bite size pieces. Then use a mallot or meat tenderizer to pounce the meat. Next, wash the meat with lemon by cutting the lemon in half, then rubbing it over the meat. Wash the meat with lukewarm or cold water.
- Next, blend the spices in the food processor as listed in the seasoning base section above in the ingredients section. Next, pour the mixture over the meat. Mix well. Then cover and marinate for 30 minutes but best overnight.
- On the instant pot, click on sautee and adjust the timer to 30 minutes. Add the oil, shallots, and potato paste. Then add the marinating conch. Stir well. Then add the water, thyme, salt, ground pepper, and bouillon cubes. Stir.
- Cover and turn the knob to sealing. Click on Cancel on the instant pot. Then select Pressure Cook, and cook on high for 1 hour and 30 minutes. Quickly release and serve with rice or boiled plantains. Enjoy.
Video
Notes
How To Clean
When cleaning seafood or any meat for that matter, it is best that you take your time to properly clean the meat. We explained our meat cleaning method here in our Poulet en sauce post.Serving Suggestions
Just like many of our Haitian stews, Conch or lambi goes well with our Haitian Black Rice. Here are a few more favorite paring suggestions for this stew. Yellow Yams Fried Plantains Mayi Moulen May Moulin Ak Zepina Instant Pot Haitian White Rice Haitian Red Beans and RiceHow To Store
As conch 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 conch, you should consume the stew within 1 day, though canned conch should be fine for up to 2. However, use your discretion – if the stew smells overly fishy then it’s probably best to throw it out.Preparation Tips
When preparing the meat, be sure not to let the lambi sit in hard acid (vinegar), as this will make the meat tough and chewy. Acid or vinegar will begin to cook the meat. Always clean your meat (as described). This will help get rid of germs and will get rid of the fishy smell. We recommend you marinate the meat overnight if necessary, so that the spices can fully develop in the meat. **** When printing the recipe, please unselect the camera so that the pictures are NOT printed with the recipe (if preferred). *** Calories are estimated per serving. **** This post may contain affiliate links. See our full Privacy Policy. We may receive compensation by clicking on the links and or making a purchase.Nutrition
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Henry says
So Good! Made this yesterday for the first time, interesting flavours go together really well, both my wife and I had second helpings. I was making a mess trying to tenderize the conch with a mallet so I decided to use a food processor, worked great, pulsed chopped just enough not to mince it. In hindsight as it was frozen I could have used the food processor blade to shave 1/4 slices instead of the chopper. All in all I followed the recipe given except I used 1 1/2 jalapeño peppers as I didn’t have habenero or scotch bonnet, added some veggies to bulk it up and served it on rice.
Mirlene says
Thank you very much, Henry. I am very glad to hear you enjoyed it.
Sara Welch says
This looks like such a unique and tasty recipe! I have never tried conch meat before, and I am definitely intrigued; looks worth of a restaurant indeed!
Anita says
Thanks for the helpful guide to prepare conch. I never had the courage to try before this. 🙂
Mirlene says
Thank you, Anita.
Casey Rooney says
Yum!!! Looks fantastic and authentic! Love the all those spices!!!
Mirlene says
Thank you.
Tara says
Such a wonderful stew! I love all the spices paired with the conch and detailed the tips to help avoid the tough texture.
Sharon says
This recipe was really good! It was my first time trying a Haitian dish and it turned out perfectly – I followed the instructions as written and it turned out awesome. I love new Instant Pot recipes – Thanks!
Mirlene says
Thank you, Sharon.
Shalonda says
Umm Yum!! I love Lambi and cook whenever I could find it here in NC. How do you get your plantains to come out so nice and yellow (I’ve tried adding a little vinger to my water didn’t work and tried rubbing the plantain with a lime which worked better). Great recipe looks so good.
Mirlene says
Thank you so much, Shalonda. The plantain I use is the semi-sweet plantains. Those usually have a yellow color. I also boil the plantains with the skin on as this helps it to retain the color. I have also used lemon juice when boiling the green plantains to reduce the discoloration; it does help a little.