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1
Fill a large pot with 3 gallons water, add the red wine vinegar, onions, carrots, celery, peppercorns and thyme, and bring to a boil.
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2
Add the octopus, cover with parchment, and reduce the heat, if necessary to keep the liquid at a simmer.
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3
Simmer until quite tender but the tentacles are still attached, about 1 hour.
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4
Bring another large pot of water to a boil, salt it generously, and add the lobster.
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5
Cook 4 minutes and transfer to a bowl of ice water to stop the cooking.
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6
Puree the peppers in a blender with the lemon juice, paprika, 1 teaspoon honey and some salt and pepper.
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7
Taste, and add more honey if you like, and salt or pepper.
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8
Cut the tentacles from the octopus and discards the heads.
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9
Some of the skin will slough off on its own; don't worry about removing the rest.
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10
Chop roughly into bite-sized pieces.
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11
Remove the lobster claws and tail from the shell, and cut into bite-sized pieces.
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12
Toss the octopus and lobster with enough of the pepper puree to coat lightly.
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13
Add the cilantro and habanero and toss again just to combine.
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14
Bring milk to a simmer in a small saucepan, then remove from heat and stir in butter.
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15
Combine arepa flour, salt, pepper and cotija in a large bowl.
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16
Add the hot milk and honey and stir until combined.
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17
Let mixture stand until milk is absorbed enough for a soft dough to form, 1 to 2 minutes (dough will continue to stiffen).
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18
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).
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19
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.
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20
Slice the arepas in half crosswise, mound some of the salad on the bottom, and top with the other half.
