Like I said in a previous post that during the Easter's holiday, some Jamaicans does not eat red meat therefore seafood such as ; fish, lobster, shrimps and conch become an option and the prices are hiked up. For example, you would normally buy quality fish such as; the pink parrot, goat fish, red , yellow tail snapper, butter fish, for $400 per pound.
During this period the prices are hiked between $500- $600 per pound. Lobster tail normally would be for $1000 per pound while the entire lobster is for $300 per pound. Shrimp and conch prices remain the same $800 per pound. Of course, prices varies depending where you made the purchase.
This conch is small; the weight is less than a pound.
I also use these two lobsters, that weigh not much as two pounds
I use a sharp knife to remove the skin from the conch, remove the gut. Use a hard object such as a hammer to beat the conch gently; to tenderize it. Wash with vinegar and water solution to remove slime. Put lobster to boil in small amount water with one whole green hot pepper over medium heat until lobster slightly turned red (5-10 minutes) Turn off heat remove lobster from boiling water and allow to be cool. Remove the shell from lobster, devein ( do not wash the lobster meat) Use a knife to cut lobster meat into small pieces or use a fork to flake it, add salt to taste. Cover and set aside. Cut the conch into small bite-sized pieces. Use the following ingredients to rub on conch meat.
1/2 teaspoon black pepper
Salt to taste
2 cloves garlic (crushed)
4 pimento seeds (crushed)
half of one large onion (finely chopped)
half of one green sweet pepper (finely chopped)
1 small hot scotch bonnet pepper (seeds removed, chopped)
Rub seasons on the conch thoroughly, cover and set aside. You will also need the following;
2 tablespoons Indian curry
1 tablespoon vegetable oil
The conch meat takes longer cooking hours, so I went ahead and cook it first. Put a Dutch pot with the oil to heat over medium heat. Add the curry; allow the curry to dissolve into the oil then add the conch, stir and cover.
Allow the meat to steam-fry; turning often to prevent burning. Gradually add a small amount of water cover and cook until meat becomes soft (add more water if need, but in a small amount)
Add the lobster meat to the conch, stir gently to combine. Adjust taste by adding more salt if needed. Reduce the heat to low and simmer until meat is well-cooked and the gravy is not watery.