Bobby Flays Arepas With Lobster Octopus Salad And Avocado Crema Recipes

AREPAS WITH OCTOPUS AND LOBSTER SALAD

Arepas with Octopus and Lobster Salad image

Provided by Bobby Flay

Time 3h

Yield 6 to 8 servings

Number Of Ingredients 24

Ingredients

2 quarts red wine vinegar
4 Spanish onions, roughly chopped
4 carrots, roughly chopped
1 head celery, roughly chopped
3 tablespoons black peppercorns
2 whole octopus, about 6 pounds each, webbing cut between the tentacles
Handful thyme sprigs
Kosher salt
1 lobster, about 1 1/4 pounds
4 yellow bell peppers, roasted and peeled
1 tablespoon freshly squeezed lemon juice
1 teaspoon smoked paprika
1 to 2 teaspoons honey
Freshly ground black pepper
1/2 cup coarsely chopped cilantro leaves
1/2 to 1 whole habanero, seeded and finely diced
2 1/2 cups milk
1/2 stick (1/4 cup) 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
Vegetable or canola oil, for cooking

Steps:

To make the salad:Fill a large pot with 3 gallons water, add the red wine vinegar, onions, carrots, celery, peppercorns and thyme, and bring to a boil. Add the octopus, cover with parchment, and reduce the heat, if necessary to keep the liquid at a simmer. Simmer until quite tender but the tentacles are still attached, about 1 hour. Bring another large pot of water to a boil, salt it generously, and add the lobster. Cook 4 minutes and transfer to a bowl of ice water to stop the cooking. Puree the peppers in a blender with the lemon juice, paprika, 1 teaspoon honey and some salt and pepper. Taste, and add more honey if you like, and salt or pepper. Cut the tentacles from the octopus and discards the heads. Some of the skin will slough off on its own; don't worry about removing the rest. Chop roughly into bite-sized pieces. Remove the lobster claws and tail from the shell, and cut into bite-sized pieces. Toss the octopus and lobster with enough of the pepper puree to coat lightly. Add the cilantro and habanero and toss again just to combine.
To make the arepas: Bring milk to a simmer in a small saucepan, then remove from heat and stir in butter. Combine arepa flour, salt, pepper and cotija in a large bowl. Add the hot milk and honey and stir until combined. Let mixture stand until milk is absorbed enough for a soft dough to form, 1 to 2 minutes (dough will continue to stiffen). Form the dough into 12 balls (about 2 inches in diameter) and flatten between palms into 3 1/2 to 4-inch patties (about 1/3-inch thick). Heat 2 tablespoons of oil in a large nonstick skillet over medium heat until the oil begins to shimmer, fry 4 arepas at a time, until lightly golden brown on both sides and just cooked through about 2 to 3 minutes per side; transfer to a baking sheet lined with paper towels. Slice the arepas in half crosswise, mound some of the salad on the bottom, and top with the other half.

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 COCKTAIL

Lobster-Avocado Cocktail image

Provided by Bobby Flay

Categories appetizer

Time 15m

Yield 6 servings

Number Of Ingredients 10

Ingredients

1/2 cup fresh lime juice
2 teaspoons honey
2 tablespoons horseradish, drained
1 tablespoon Worcestershire sauce
1 teaspoon hot sauce
1 tablespoon chopped fresh tarragon
Kosher salt and freshly ground pepper
2 cups coarsely chopped lobster meat
1 avocado, peeled, pitted and diced
1/4 cup chopped watercress leaves

Steps:

Whisk the lime juice, honey, horseradish, Worcestershire sauce, hot sauce, tarragon, and salt and pepper to taste in a bowl.
Gently fold in the lobster, avocado and watercress. Serve in shot glasses, if desired.

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