Ingredients

12 arepas

　　

Lobster-Octopus Salad

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

　　

Arepas

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)

　　

Step 1

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.

　　

Step 2

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.

　　

Step 3

To make the arepas, preheat the oven to 350°F.

　　

Step 4

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.

　　

Step 5

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.

　　

Step 6

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.

　　

Step 7

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.

　　Bobby Flay's Throwdown!