-
1
Begin by making the arepas.
-
2
Place the corn in the blender and pulse until mostly pureed.
-
3
In a mixing bowl, combine the pureed corn with the rest of the ingredients and mix until a semi-dry dough is formed.
-
4
Form the dough into rounds and cook on a flat grill for 2 to 3 minutes on each side.
-
5
To prepare the black beans, fry the bacon in a saucepan until all the fat is rendered.
-
6
Add all of the vegetables and fry until soft.
-
7
Add the black beans and chicken stock and simmer until beans are soft, approximately 2 hours.
-
8
Once the beans have cooked, place the mixture in a blender, puree, and strain.
-
9
Return the beans to the saucepan and cook the puree until it thickens.
-
10
To make the salsa, heat a large skillet with the olive oil.
-
11
Saute the bacon, chile, and garlic for 1 minute.
-
12
Add the butter, sugar, celery, onions, and peppers, and cook for 15 minutes until everything is caramelized.
-
13
Add the vinegar and all the herbs and spices, and the chicken stock and cook for 5 minutes.
-
14
Add the diced tomatoes and allow to cook for another 15 minutes.
-
15
Check the sauce for seasonings and set aside once cooked.
-
16
For the adobo, toast the chiles on a flat grill and then soak them in hot water for 20 minutes.
-
17
Place the chiles in a blender with 2 tablespoons of the soaking liquid and puree.
-
18
Add the garlic, onion, peppercorns, marjoram, oregano, thyme, and cumin and blend again and set aside.
-
19
Puree the roasted tomatoes and reserve.
-
20
Using a saute pan, melt the butter and fry the pureed chile mixture for 4 minutes.
-
21
Add the tomato puree and cook for another 4 minutes.
-
22
Add the red wine vinegar and simmer for 25 minutes or until slightly thickened.
-
23
To assemble dish, saute the arepas until golden brown.
-
24
Coat the lobster tails with the adobo and grill until done, approximately 5 minutes.
-
25
Heat the refried beans, place the beans between 2 arepas, and then place it in the center of a plate.
-
26
Surround the arepas with the hot Creole salsa, and place the lobster tail on top of the bean filled arepas.
-
27
Garnish with a drizzle of balsamic vinegar and fried cilantro.
-
28
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
-
29
The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
