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Luscious lambie

Sunday, May 15, 2011
Cook Up

Lambie and/or conchs can be found on every Caribbean menu. Of course, each island has their own indigenous way of preparing this magnificent mollusk. As intimidating as it may seem to some, it’s really quite easy to prepare.  Time is needed to pound the lambie flesh to a very thin gauge to ensure tenderness. It’s a versatile seafood lending itself to lots of different modes of preparation as is evident by the enticing recipes that follow. Here in Trinidad there are the conchs that we see in the small black shells and the lambie that we find in the large cream and pink coloured shells that everyone collect!


1. Wash in lots of water, squeeze the juice of one lime onto it, cover in water. Place lambie on chopping board.
2. Remove skin by cutting off with a knife or tearing it away from the body of the lambie; this is an easy process.
3. You want to remove all the dark and orange-coloured skin.
4. Place into more cool water with lime juice.
5. Cut into three-inch pieces and pound until the flesh is about one-inch to 1/8 inch thick.
6. Now chop finely and use in your favourite recipe.

2 lbs lambie, cleaned, tenderized and chopped.
1 onion
1 cucumber
2 large limes, juiced
1/2  cup chopped parsley
1/4 cup chopped cilantro or chadon beni
1 hot pepper, seeded and chopped
salt and freshly ground black pepper.
1 lime sliced.

• Steam lambie for about three to four minutes, remove and drain.
• Place in a glass bowl, add the rest of the ingredients and cover and refrigerate for about three to four hours.
• Serve cold.
• Serves four to six.

1 lb lambie, skin removed, pounded and cut into strips
1 tsp lime juice
1/2 cup cornstarch
1 tbs ginger root, minced
3 blades chive
4 tbs vegetable oil

1/4 tsp salt
2 tsp cooking wine or water
1 tsp sesame oil
2 tbs soy sauce
1 tsp each chopped ginger and garlic
1 tbs chili garlic sauce
1 tbs soy sauce
1 tbs oyster sauce
1 tsp sugar
1/4 cup water
1/2 tsp cornstarch

• Mix marinade ingredients and toss lambie in marinade, let stand for 20 minutes.
• Heat wok until hot, add 3 tbs oil, dredge lambie in cornstarch then fry in oil for just about one minute, remove and drain.
• Meanwhile, combine sauce ingredients and set aside.
• Clean wok and heat 1 tbs oil add minced garlic, ginger and stir fry until fragrant.
• Add sauce and stir fry for a few seconds, add lambie, stir until sauce thickens and remove to platter.
• Sprinkle with chopped chives.
• Serve with plain rice.
• Serves four.

1 lb lambie or conchs, skin removed, pounded and chopped
1 tsp minced garlic
1/2 cup chopped chives, minced
1/2 tsp aromatic bitters
2 tbs vegetable oil
2 small onions, sliced
1 hot pepper, seeded and chopped
1 1/2 tbs curry powder mixed with
1/4 cup water
1 lime
1 tbs chadon beni

• Wash lambie and squeeze juice of 1/2 lime over, add bitters, chives and garlic, let stand for 30 minutes.
• Heat oil and add onion, sauce until almost brown, add curry paste, and stir and fry until all the water has evaporated. Add lambie and hot pepper, stir well.
• Cook for a few minutes uncovered, then cover and cook on a low heat for about 20 minutes.
• Add only a small amount of water at a time to prevent sticking.
• Sprinkle with chadon beni and serve with additional lime.

• Serves four.


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