Arepas With Octopus And Lobster Salad Recipes

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.

LOBSTER AVOCADO SALAD

Lobster Avocado Salad image

This cold lobster avocado salad is delicious by itself or along with a tomato, mozzarella, and basil salad and a cold glass of Chardonnay.

Provided by Tina A.

Categories Salad Seafood Salad Recipes

Time 55m

Yield 4

Number Of Ingredients 8

Ingredients

1 (2 pound) lobster
3 tablespoons white wine vinegar
3 tablespoons canola oil
½ teaspoon soy sauce
¼ teaspoon grated fresh ginger
1 pinch white sugar
salt and freshly ground black pepper to taste
1 avocado, cut into chunks

Steps:

Fill a tall pot with 2 inches of water; bring to a boil. Add lobster, cover, and steam until tender, about 20 minutes. Rinse, cool, and cut lobster meat into chunks. Chill for at least 15 minutes.
Mix vinegar, oil, soy sauce, ginger, sugar, salt, and pepper together to make the dressing.
Mix chilled lobster with the dressing and gently mix in avocado. Serve chilled.

Nutrition Facts : Calories 348.2 calories, Carbohydrate 6.9 g, Cholesterol 127.4 mg, Fat 18.9 g, Fiber 3.4 g, Protein 37.4 g, SaturatedFat 2 g, Sodium 753.4 mg, Sugar 0.6 g

OCTOPUS, CANNELLINI AND ARUGULA SALAD

Octopus, Cannellini and Arugula Salad image

Categories Salad Bean Octopus Arugula Chill Gourmet

Yield Serves 12 as Part of a Buffet

Number Of Ingredients 13

Ingredients

a 3 1/2-pound frozen octopus, thawed
2 carrots, sliced
1 large onion, sliced
3 fresh parsley sprigs
1 teaspoon whole black peppercorns
8 whole cloves
1 bay leaf
2 celery ribs, 1 rib halved and the other cut into 1/4-inch-thick slices
1/2 cup dried cannellini or Great Northern beans, picked over
1 bunch arugula, washed well and spun dry
3 tablespoons lemon juice
2 tablespoons extra-virgin olive oil
1/4 teaspoon dried hot red pepper flakes

Steps:

Cut tentacles from octopus and discard head. In a large kettle combine octopus, carrots, onion, parsley, peppercorns, cloves, bay leaf, and halved celery rib with water to cover. Bring water to a boil and simmer, covered, 40 minutes, or until octopus is tender. Remove kettle from heat and cool mixture 30 minutes.
While octopus is cooking and cooling, in a saucepan simmer beans in 4 cups water, covered, 45 minutes, or until tender, and remove pan from heat. Cool beans in cooking liquid and drain.
Transfer octopus with tongs to a colander and rinse gently under cold water to remove as much of purple outer coating as possible without removing suction cups. Drain octopus and cut into 1 1/2-inch-long pieces. In a bowl, combine octopus and beans. Salad may be prepared up to this point 1 day ahead and chilled, covered.
Chop enough arugula (preferably larger leaves) to measure about 1/2 cup.
In a large bowl toss together octopus and beans, chopped and whole arugula, celery slices, lemon juice, oil, red pepper flakes, and salt and freshly ground black pepper to taste.

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