Bobby Flays Arepas with Lobster-Octopus Salad and A

Name: Bobby Flays Arepas with Lobster-Octopus Salad and Avocado Crema
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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.

648

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 yellow bell peppers, roasted (see Notes, page 22), 2 tablespoons Dijon mustard, 2 tablespoons sweet Spanish paprika, 1/4 teaspoon cayenne pepper, and more.

Yes, Bobby Flays Arepas with Lobster-Octopus Salad and Avocado Crema falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Bobby Flays Arepas with Lobster-Octopus Salad and Avocado Crema

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions