Lambis soup

The conch has been used in many ways not only as a trumpet or a Cameo but as well as money or personal adornment even building material and its meat is absolutely delicious!
The meat of the Queen Conchs or Lambis in French Guadeloupe, is eaten raw in salads or served in fritter, salad and soups, curries and ceviche.
It is a traditional meal of the Caribbean’s sea regions and I have eaten a delicious soup when
working in the Guadeloupe.
 
Ingredients
 
1 kg conch flesh cleaned and cut in big pieces
4 garlic cloves
1 bouquet garni,
4 juicy tomatoes medium size, chopped
2 onions finely chopped, julienned
2 red capsicums
A medium size red pepper
Juice of 1 lime or lemon
1 small bouquet of fresh flat parsley finely chopped
4 sprig fresh thyme
4 or 5 chives finely chopped
2 tablespoon of olive oil
Salt and pepper to taste
 
 
Method
 

1. In a large heavy bottom pot make a court bouillon with the conches, the bouquet garni, ½ red pepper and 1 crushed garlic clove.
2. Cook for about 40 to 50 minutes or longer until fully cooked.
3. Strain the liquid and set it aside.
4. Cut the conches into smaller pieces. Finely mince the parsley and crush the remaining garlic.
5. Quarter tomatoes and finely slice the capsicums.
6. In a pan heat oil, add garlic and minced herbs.
7. Add tomatoes, capsicums, onions, chives and let it cook until the tomatoes have released their juices.
8. Add the conch pieces and let pan fried for a few minutes.
9. Add conch cooking liquid mixed with lime juice.
10. Add thyme.
11. Cover and let simmer on medium heat for 15 to 20 minutes.
12. Salt and pepper.

 
You can serve it with a dhal or rice with red beans or even pasta like in Italy