How to Make Haitian Conch Creole (Lambi à la Créole): A Seafood Classic Bursting with Flavor
Looking to spice up your seafood repertoire? Meet your new favorite dish: Haitian Conch Creole, aka Lambi à la Créole—a beloved Caribbean seafood treasure that’s perfect for celebrations or just because you’re craving something special and soul-warming.
If this is your first time cooking conch, no worries! This guide walks you through everything—how to tenderize, how to build flavor, and how to make it unforgettable.
A Little Backstory: The Legacy of Conch Creole
This dish has deep roots in Caribbean coastal cooking. Known as Lambi in Haiti and Conch Creole throughout the French Caribbean, it’s the ultimate comfort food in island households.
Its history stretches across the region—from the Bahamas to Haiti and Trinidad. Lambi is cooked in a fragrant tomato-based sauce, seasoned with garlic, thyme, scotch bonnet peppers, and herbs. The slow simmering draws out all the flavor, resulting in a savory, slightly spicy, and deeply aromatic dish.
Ingredient Breakdown: What Makes This Conch Creole So Flavorful?
Every ingredient in this Haitian Conch Creole recipe brings something special to the pot. Here’s what you need to know about each one before you get cooking:
- Conch (Lambi): The star of the show! Conch is a large sea snail with a slightly chewy texture and a sweet, mild flavor. It’s lean, high in protein, and loved throughout the Caribbean. Fresh conch is ideal, but you can also use frozen—just be sure to tenderize it well.
- Garlic: A bold, aromatic base note in Haitian cooking. Garlic infuses the conch and sauce with rich depth and warmth. It’s added at different stages to layer flavor throughout the dish.
- Bouquet Garni (Thyme + Parsley): A classic French-Caribbean combo that brings herbaceous brightness and a subtle earthy taste. These fresh herbs enhance the creole sauce and complement the seafood beautifully.
- Juicy Tomatoes: Tomatoes form the base of the creole sauce, offering acidity, sweetness, and body. Choose ripe, juicy tomatoes to make a naturally rich, slightly tangy sauce. Seeded for smoother texture.
- Onion: Used to sweeten and thicken the sauce while adding mild pungency. Julienned onions bring texture and absorb all the delicious creole flavors as they simmer.
- Olive Oil: Used to sauté the aromatics and herbs. It’s a healthy fat that also deepens the flavor of the tomatoes and garlic. Note: olive oil is not ideal for frying conch crispy—use sunflower or coconut oil for that.
- Scotch Bonnet or Habanero Pepper: Adds that signature Caribbean heat! Use whole for a gentle kick or chopped for more intensity. You can also swap for Noubess Hot & Spicy Sauce to add a more exotic, herby flavor.
- Chives and Scallions: These fresh, oniony herbs add brightness and a hint of zing. They also balance out the spice and give the dish a clean finish.
- Fresh Lime Juice: Used both to tenderize the conch and finish the sauce. Lime juice lifts the flavor, cuts through the richness, and brings everything together with a citrusy tang.
- Salt, Black Pepper, and Optional Seafood Seasoning: Basic seasonings to round out the flavor. A pinch of seafood seasoning (if using) adds umami and complexity without overpowering the conch.
Equipment and Tools Needed
Before you dive into this flavor-packed Caribbean dish, make sure your kitchen is stocked with the right tools. Proper equipment makes all the difference—especially when you’re working with tough seafood like conch!
- Kitchen Mallet or Meat Tenderizer: Conch meat is naturally firm, so pounding it with a mallet helps break down tough fibers and tenderizes it for that melt-in-your-mouth texture. Don’t skip this step—it’s key to making the dish enjoyable!
- Cutting Board: You’ll need a sturdy cutting board for prepping herbs, tomatoes, onions, and of course, conch. Opt for one that’s large enough to keep everything organized and safe to chop.
- Sharp Chef’s Knife: Essential for slicing tomatoes, mincing garlic, and dicing herbs. A sharp knife ensures clean cuts, especially for the tougher conch meat.
- Mixing Bowls: Great for marinating the conch or mixing your bouquet garni herbs before cooking.
- Pressure Cooker or Large Heavy-Bottom Pot: You’ll need one of these to cook the conch until it’s fork-tender. A pressure cooker is faster (about 40–50 minutes), while a heavy-bottomed pot works well for slow simmering (1.5 to 2 hours).
- Deep Skillet or Frying Pan: Use this to pan-fry the cooked conch in tomato sauce and aromatics. A skillet with high sides helps contain the rich creole sauce and reduces splatter.
- Tongs or Slotted Spoon: Helpful for handling the hot conch pieces and safely transferring ingredients without breaking them up.
- Strainer or Sieve: Used to strain the cooking liquid from the conch after boiling. This broth can be reused to build flavor in your creole sauce—don’t toss it!
Optional Tools:
- Citrus Juicer – For easy lime juicing.
- Gloves – When handling hot peppers or pounding meat.
- Ladle – For serving the rich sauce without spills.
Cooking Tips
- Tenderize First! Conch can be tough. Pound the thickest part with a mallet or meat tenderizer before cooking.
- Flavor Booster: Marinate raw conch in lime juice, salt, and garlic for extra depth.
- Add Haitian Epis: Use green seasoning or Haitian Epis to sear the conch for even bolder taste.
- Fresh is Best: Fresh conch gives the best texture. If using frozen, ensure it’s fully thawed and tenderized.
- Let It Rest: Like most stews, this tastes even better the next day!
What to Serve with Conch Creole
- Johnny Cakes or Haitian Bread – Great for soaking up the sauce.
- Coconut Rice – Creamy and soothing, balances the heat.
- Fried Plantains – Sweet and crispy—hello, contrast!
- Haitian Rice with Djon Djon – Earthy mushroom rice pairs beautifully.
- Callaloo or Steamed Spinach – Adds greens and texture.
Other Creole Variations
- Trinidadian Green Seasoning Version
- Cuban Conch Guiso
- Jamaican Conch Soup
- Bahamas-Style Raw Conch Salad (Ceviche-like!)
Swap It: Use Noubess Hot and Spicy Sauce Instead of Scotch Bonnet or Habanero
Not everyone wants to handle fiery peppers in the kitchen—or deal with the accidental pepper fingers in the eye (yikes!). If you’re looking for a convenient, flavorful, and just-as-fiery alternative to traditional Scotch Bonnet or Habanero, Noubess Hot and Spicy Sauce with Herbs is your new best friend.
This sauce delivers a bold Caribbean kick with layers of complexity thanks to fresh herbs, aromatics, and just the right amount of heat. It’s a shortcut that doesn’t compromise flavor—and actually adds even more depth to your creole dishes.
Why Swap?
- Convenient: No chopping, no gloves, no seeds to remove—just shake and pour.
- Flavorful: Noubess Hot and Spicy isn’t just heat—it’s a blend of savory herbs, garlic, and spices that elevate any Caribbean stew or sauce.
- Customizable: Add a little or a lot depending on your spice tolerance. You control the burn.
How to Use It:
- Replace the Scotch Bonnet or Habanero with 1/4 to 1/2 teaspoon of Noubess Hot and Spicy Sauce.
- Add it while pan-frying the conch with tomatoes and herbs for best flavor infusion.
- Want even more heat? Add a few extra drops when serving!
This simple swap makes the dish accessible for anyone who wants that authentic island heat—without the pepper prep drama. And let’s be honest… your tastebuds will thank you.
Conclusion: Why You’ll Love This Dish
Authentic Conch Creole is more than just a meal—it’s an experience. It represents heritage, celebration, and bold Caribbean flavor. Whether you’re Haitian, Caribbean at heart, or just love trying new dishes, this one deserves a spot in your kitchen rotation.
If you can’t find conch, try this recipe with shrimp, scallops, or even firm white fish. It’s all about the sauce—and trust me, this sauce delivers.
Ready to cook like you’re on island time? Go make your pot of lambi, serve it hot, and let the flavors transport you.
Enjoy!
Haitian Conch Creole
Equipment
- Kitchen mallet or meat tenderizer
- Large cutting board & sharp knife
- Pressure cooker or heavy-bottomed pot
- Saucepan or skillet
- Wooden spoon or heatproof spatula
- Fine strainer
Ingredients
- 4 conch cleaned and tenderized
- 4 garlic cloves divided
- 1 bouquet garni thyme + parsley
- 3 – 4 juicy medium tomatoes or about 1 cup, seeded and chopped
- 2 scallions roughly chopped
- 4 chives finely chopped
- 1 sprig fresh flat parsley finely chopped
- 1 sprig fresh thyme
- 2 hot peppers Scotch Bonnet or Habanero, or ¼ tsp Noubess Hot & Spicy Sauce
- Juice of 2 limes
- 1 tbsp olive oil
- 1 medium onion julienned
- Salt and pepper to taste
- Seafood seasoning optional
Instructions
How to Make Haitian Conch Creole
Step 1: Cook the Conch
- In a pressure cooker or pot, make a court bouillon using the conch, bouquet garni, 2 scallions, 1 hot pepper, and 1 crushed garlic clove.
- Pressure cook for 40–50 minutes OR
- Simmer on stovetop for 1.5 to 2 hours until tender.
- Strain and reserve the broth. Cut conch into bite-sized pieces.
Step 2: Build the Base
- Quarter the tomatoes and remove the seeds.
- In a pan, heat oil. Add minced herbs, the remaining garlic, and sauté until fragrant.
- Add tomatoes and cook until they break down and release their juices.
Step 3: Finish the Dish
- Add the conch pieces to the pan. Pan-fry briefly.
- Pour in the reserved conch broth mixed with lime juice.
- Add thyme, onion, and whole hot pepper (or Noubess sauce).
- Simmer covered for 15–20 minutes. Remove hot pepper before serving.
Notes
- Tenderize First! Conch can be tough. Pound the thickest part with a mallet or meat tenderizer before cooking.
- Flavor Booster: Marinate raw conch in lime juice, salt, and garlic for extra depth.
- Add Haitian Epis: Use green seasoning or Haitian Epis to sear the conch for even bolder taste.
- Fresh is Best: Fresh conch gives the best texture. If using frozen, ensure it’s fully thawed and tenderized.
- Let It Rest: Like most stews, this tastes even better the next day!
Nutrition
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.
Corn Allergy:
Always choose ingredients without corn or corn derivatives.
Originally published on March 15, 2017. Revised August 31, 2023. Updated.
Gemma, I am writing a novel and created an imaginary island (Aragosta) inspired in Anguilla. I would love to offer at least one recipe in my book, that has the flavor of that island. Would you allow me to use this one? I would credit you and your website, of course. Thank you.
Hello Emilia. Thank you for thinking of my food blog. Yes, you may use the conch recipe. Let me know when you publish your book. Looking forward to reading it. Feel free to contact me at info@gemmasliving.com. Thank you.
Why call it creole conch when it’s a Haitian recipe? Creole is the language not the people. When people hear creole they think of Louisiana, not Haiti. This is a Haitian recipe and should be credited to the Haitian people. Haitian Conch!
Thank you for your comment. This is a Caribbean recipe and not a Haitian recipe. Every place you go, the dish or recipe is called Conch Creole because of its origin and the way it is prepared. There may be some variation in spices but it is a Caribbean recipe.
the dish has a place of origin,I find it funny you dismiss a comment by saying that everybody is doing the recipe in the caribbean therefore it can’t be a Haitian recipe.it’s called conch creole to differentiate the Bahamian conch from the Haitian conch
I agree that the dish has its origin. This is not the way every Caribbean person cooks conch – and this goes for most recipes. The name is generalized to make it simple for others to learn about the dish. Interestingly, there are more comments about the way people make Caribbean dishes by others from the Caribbean. But when people from other parts of the world add pineapple to a dish and call it a “Caribbean Dish,” no one will comment – it is acceptable. So sad!