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