In brief
- Grilled lambi: thin slices of lambi (conch), tenderized, marinated in lime then quickly seared on a plancha
- Origin: Martinique and Guadeloupe, in the French Antilles
- Essential ingredients: lambi, lime, garlic, chili pepper, bois d'Inde, cloves
- A convivial grilled dish, prepared with family or friends, on the barbecue or on a plancha
Origins and cultural history of grilled lambi
Grilled lambi is one of the ways of cooking lambi, a large marine mollusk from the Caribbean also called conch or giant conch (Lobatus gigas, formerly Strombus gigas). Its firm, flavorful flesh is enjoyed throughout the Caribbean, particularly in Martinique and Guadeloupe, where it is also prepared as a fricassee or a colombo. Cut into thin slices, tenderized with a mallet and then marinated in lime before being quickly seared, grilled lambi differs from the fricassee by its short, high-heat cooking, on a plancha or barbecue.
As with other lambi preparations, its fishing is now regulated: the species is listed in Appendix II of the Washington Convention (CITES), and its export is controlled by customs, due to overfishing that has weakened Caribbean populations.
What are the essential ingredients of grilled lambi
Grilled lambi requires few ingredients, but a precise technique to tenderize the flesh before a very short, high-heat cooking.
- lambi, cut into thin slices
- lime, for the marinade
- garlic
- chili pepper
- bois d'Inde
- cloves
- olive oil
What to know about the lambi grillé
The lambi grillé is a specialty of Martinique and Guadeloupe: the firm, fragrant flesh of the lambi, also called conch, is cut into thin slices, tenderized with a mallet, then marinated for at least an hour in lime juice with garlic, chili, bois d'Inde and clove. It is then seared quickly on a plancha or barbecue, 2 to 3 minutes per side at most, otherwise it turns rubbery. It is a convivial grilled dish, prepared with family or friends.
Frequently asked questions about grilled lambi
How do you tenderize lambi before grilling it?
Lambi is naturally tough. It is cut into thin slices, tenderized with a meat mallet or a rolling pin to break down the fibers, then left to marinate in lime for at least one hour before cooking.
How long should grilled lambi be cooked so it stays tender?
Cooking must be very short and high-heat: 2 to 3 minutes per side at most, on a very hot plancha or pan. Beyond that, the lambi's flesh toughens and becomes rubbery.
Where to find grilled lambi ingredients in France?
NKOSI sells the lime juice, green chili paste, cloves, bay leaves and chili syrup from this recipe and ships them from the Paris area within 24 to 72 working hours, to mainland France (2 to 3 working days) and to ten European countries. The minimum order is 39 €: in France, delivery to a pickup point is then free, and home delivery is free from 69 €.
