BOBBY FLAY'S AREPAS WITH LOBSTER-OCTOPUS SALAD AND AVOCADO CREMA

Bobby Flay's Arepas with Lobster-Octopus Salad and Avocado Crema image

Yield 12 arepas

Number Of Ingredients 19

Ingredients

2 yellow bell peppers, roasted (see Notes, page 22)
2 tablespoons Dijon mustard
2 tablespoons sweet Spanish paprika
1/4 teaspoon cayenne pepper
Juice of 1 lemon
1/3 cup extra virgin olive oil
Kosher salt and freshly ground black pepper
8 ounces cooked octopus, coarsely chopped
8 ounces cooked lobster meat, coarsely chopped
1/4 cup chopped fresh cilantro leaves
2 1/2 cups whole milk
4 tablespoons (1/2 stick) unsalted butter, cut into pieces
1 1/2 cups white arepa flour (precooked cornmeal)
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup grated Cotija cheese
1 tablespoon honey
Canola oil
Avocado Crema (page 252)

Steps:

To make the lobster-octopus salad, combine the bell peppers, mustard, paprika, cayenne, and lemon juice in a blender and blend until smooth. With the motor running, add the oil and blend until emulsified; season with salt and pepper.
Put the octopus and lobster in a bowl, add the yellow pepper vinaigrette and the cilantro, and toss to combine; season with salt and pepper. Cover and refrigerate for at least 30 minutes and up to 2 hours to allow the flavors to meld.
To make the arepas, preheat the oven to 350°F.
Bring the milk to a simmer in a small saucepan; then remove from the heat and stir in the butter. Combine the arepa flour, salt, pepper, and cheese in a large bowl. Add the hot milk and the honey, and stir until combined. Let the mixture stand until the milk is absorbed enough for a soft dough to form, 1 to 2 minutes; the dough will continue to stiffen.
Form the dough into 12 balls, each about 2 inches in diameter, and flatten them between your palms into 3-inch patties, each about 1/3 inch thick.
Heat 2 tablespoons oil in a large nonstick skillet over medium heat until the oil begins to shimmer. Fry 4 arepas at a time until light golden brown and just cooked through, 2 to 3 minutes per side, adding more oil as needed; transfer to a plate lined with paper towels. Transfer the arepas to a baking sheet, and bake in the oven until just heated through, about 5 minutes.
Slice the arepas in half crosswise, spread the Avocado Crema on the bottom layer, and top with the lobster-octopus salad. Cover with the top layer.