📝 About This Recipe
This dish reimagines the humble Venezuelan street food as a sophisticated masterpiece of Latin American fine dining. Succulent Atlantic lobster is gently poached in citrus-infused butter and nestled atop a crisp, hand-pressed white corn arepa. A silky avocado mousse and a hint of ají dulce oil elevate the textures, creating a harmonious balance between rustic heritage and modern culinary elegance.
🥗 Ingredients
Hand-Crafted Arepas
- 2 cups Masarepa (precooked white corn meal, P.A.N. brand preferred)
- 2.5 cups Warm Water (approximately 110°F)
- 1 teaspoon Kosher Salt
- 2 tablespoons Grapeseed Oil (for searing)
Citrus-Poached Lobster
- 2 large Lobster Tails (raw, meat removed from shell and cut into 1-inch chunks)
- 1 cup Unsalted Butter (high-quality European style)
- 1 teaspoon Lime Zest (finely grated)
- 1 tablespoon Fresh Chives (minced)
Velvet Avocado Mousse
- 2 ripe Hass Avocados (pitted and peeled)
- 2 tablespoons Crème Fraîche
- 1 tablespoon Lime Juice (freshly squeezed)
- 1/4 cup Cilantro Leaves (packed)
Garnish & Finishing
- 2 pieces Radish (shaved paper-thin into ice water)
- 1/4 cup Micro-Cilantro (for plating)
- 1 tablespoon Ají Dulce Oil (or high-quality chili oil)
👨🍳 Instructions
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1
In a large mixing bowl, combine the warm water and salt. Slowly sprinkle the masarepa into the water while mixing with your hand to prevent lumps. Let the dough rest for 5-8 minutes to fully hydrate.
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2
Knead the dough for 2 minutes until it is smooth and pliable. If it cracks, add a tablespoon of water; if too sticky, add a pinch of flour. Divide into 8 small balls (slider size) and flatten into discs about 1/2 inch thick.
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3
Heat a cast-iron skillet over medium heat with grapeseed oil. Sear the arepas for 5 minutes per side until a golden-brown crust forms. Transfer to a 350°F oven for 10 minutes to ensure the centers are light and fluffy.
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4
While arepas bake, prepare the mousse. Place avocado, crème fraîche, lime juice, and cilantro in a high-speed blender. Process until completely smooth and vibrant green. Season with salt to taste.
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5
Pass the avocado mousse through a fine-mesh sieve (chinois) for a true fine-dining texture. Transfer to a piping bag fitted with a plain round tip and set aside.
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6
In a small saucepan, melt the butter over low heat. Do not let it boil; keep it at a gentle shimmer (roughly 160°F). Add the lime zest.
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7
Submerge the lobster chunks in the butter. Poach gently for 5-7 minutes until the meat is opaque and tender. Remove with a slotted spoon and toss in a small bowl with fresh chives and a pinch of flaky salt.
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8
Remove arepas from the oven. Using a sharp paring knife, slice them horizontally about 3/4 of the way through to create a pocket, or leave them open-faced for a modern presentation.
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9
To assemble, pipe a generous swirl of avocado mousse onto the base of the arepa. Top with 3-4 pieces of warm, buttered lobster.
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10
Garnish with a shaved radish slice, a few sprigs of micro-cilantro, and a delicate drizzle of ají dulce oil. Serve immediately while the arepa is crisp and the lobster is warm.
💡 Chef's Tips
Always use 'Masarepa' (precooked corn flour), not standard cornmeal or Masa Harina, as the texture will not be correct. For the smoothest mousse, ensure your avocados are perfectly ripe—they should give slightly to gentle pressure. Keep the poaching butter at a low temperature; if the butter gets too hot, the lobster will become tough and rubbery. When forming arepas, keep a small bowl of water nearby to dampen your hands, which prevents the dough from sticking and helps smooth the edges. If you cannot find ají dulce oil, infuse olive oil with mild red bell peppers and a pinch of smoked paprika for a similar flavor profile.
🍽️ Serving Suggestions
Pair with a crisp, chilled Albariño or a dry Sparkling Rosé to cut through the richness of the butter and avocado. Serve as an elegant appetizer alongside a small glass of chilled Gazpacho. For a full meal, accompany with a side of charred hearts of palm salad with a citrus vinaigrette. Present on dark slate or matte black ceramic plates to make the vibrant green and orange colors pop. Offer a small wedge of grilled lime on the side for guests who prefer an extra hit of acidity.