Bobby Flays Arepas with Lobster-Octopus Salad and Avocado Crema

• 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)

1. To make the lobster-octopus salad, combine the bell peppers, mustard, paprika, cayenne, and lemon juice in a blender and blend until smooth.
2. With the motor running, add the oil and blend until emulsified; season with salt and pepper.
3. 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.
4. Cover and refrigerate for at least 30 minutes and up to 2 hours to allow the flavors to meld.
5. To make the arepas, preheat the oven to 350F.
6. Bring the milk to a simmer in a small saucepan; then remove from the heat and stir in the butter.
7. Combine the arepa flour, salt, pepper, and cheese in a large bowl.
8. Add the hot milk and the honey, and stir until combined.
9. 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.
10. 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.
11. Heat 2 tablespoons oil in a large nonstick skillet over medium heat until the oil begins to shimmer.
12. 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.
13. Transfer the arepas to a baking sheet, and bake in the oven until just heated through, about 5 minutes.
14. Slice the arepas in half crosswise, spread the Avocado Crema on the bottom layer, and top with the lobster-octopus salad.
15. Cover with the top layer.

yellow bell peppers, mustard, sweet spanish paprika, cayenne pepper, lemon, extra virgin olive oil, kosher salt, lobster, cilantro, milk, unsalted butter, white arepa, kosher salt, freshly ground black pepper, cotija cheese, honey, canola oil, avocado

Taken from www.epicurious.com/recipes/food/views/bobby-flay-s-arepas-with-lobster-octopus-salad-and-avocado-crema-375910 (may not work)