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Ingredients

• 4 lobster tails, shell removed

Corn Arepas:

• 5 ounces sweet corn
• 2 1/2 ounces masa corn flour
• 1 1/2 ounces Monterey Jack
• 1 tablespoon hot water
• 1 teaspoon sugar
• Salt

Black beans:

• 3 ounces bacon, diced
• 3 ounces white onion, diced
• 2 tablespoons minced garlic
• 3 ounces celery, diced
• 1 serrano chile
• 1 ounce cilantro, finely chopped
• 10 ounces black beans
• 2 quarts chicken stock

Creole salsa:

• 2 ounces olive oil
• 2 ounces bacon, diced
• 1 habanero chile, diced
• 1 clove garlic, minced
• 2 tablespoons butter
• 2 tablespoons sugar
• 1 celery stalk, diced
• 1 red onion, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 2 teaspoons wine vinegar
• 1 bay leaf
• 1 teaspoon cayenne pepper
• 1 teaspoon black pepper
• 1 tablespoon thyme
• 1 tablespoon basil
• 1 tablespoon oregano
• 8 ounces chicken stock
• 5 pounds tomatoes, peeled and diced

Chile Adobo:

• 5 guajillo chiles, seeded
• 2 ancho chiles, seeded
• 2 cloves garlic, minced
• 1 white onion, diced
• 1/2 teaspoon black peppercorns
• 1 1/2 teaspoons marjoram
• 1 1/2 teaspoons oregano
• 1 1/2 teaspoons thyme
• 1 1/2 teaspoons cumin
• 1 plum tomato, roasted and peeled
• 2 ounces butter
• 1/2 ounce red wine vinegar

Garnish:

• Balsamic vinegar
• Fried cilantro leaves

Description

Food Network Invites You To Try This Adobo Glazed Lobster On Filled Black Bean Arepas Recipe.

Food Network