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.
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
- In a large heavy bottom pot make a court bouillon with the conches, the bouquet garni, ½ red pepper and 1 crushed garlic clove.
- Cook for about 40 to 50 minutes or longer until fully cooked.
- Strain the liquid and set it aside.
- Cut the conches into smaller pieces. Finely mince the parsley and crush the remaining garlic.
- Quarter tomatoes and finely slice the capsicums.
- In a pan heat oil, add garlic and minced herbs.
- Add tomatoes, capsicums, onions, chives and let it cook until the tomatoes have released their juices.
- Add the conch pieces and let pan fried for a few minutes.
- Add conch cooking liquid mixed with lime juice.
- Add thyme.
- Cover and let simmer on medium heat for 15 to 20 minutes.
- Salt and pepper.
You can serve it with a dhal or rice with red beans or even pasta like in Italy