Recipe courtesy of Glenn Eastman

Adobo Glazed Lobster on filled Black Bean Arepas

  • Level: Advanced
  • Yield: 4 servings
  • Total: 6 hr
  • Prep: 4 hr
  • Cook: 2 hr


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


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


Balsamic vinegar

Fried cilantro leaves


  1. Begin by making the arepas. Place the corn in the blender and pulse until mostly pureed. In a mixing bowl, combine the pureed corn with the rest of the ingredients and mix until a semi-dry dough is formed. Form the dough into rounds and cook on a flat grill for 2 to 3 minutes on each side. 
  2. To prepare the black beans, fry the bacon in a saucepan until all the fat is rendered. Add all of the vegetables and fry until soft. Add the black beans and chicken stock and simmer until beans are soft, approximately 2 hours. Once the beans have cooked, place the mixture in a blender, puree, and strain. Return the beans to the saucepan and cook the puree until it thickens. 
  3. To make the salsa, heat a large skillet with the olive oil. Saute the bacon, chile, and garlic for 1 minute. Add the butter, sugar, celery, onions, and peppers, and cook for 15 minutes until everything is caramelized. Add the vinegar and all the herbs and spices, and the chicken stock and cook for 5 minutes. Add the diced tomatoes and allow to cook for another 15 minutes. Check the sauce for seasonings and set aside once cooked. 
  4. For the adobo, toast the chiles on a flat grill and then soak them in hot water for 20 minutes. Place the chiles in a blender with 2 tablespoons of the soaking liquid and puree. Add the garlic, onion, peppercorns, marjoram, oregano, thyme, and cumin and blend again and set aside. Puree the roasted tomatoes and reserve. Using a saute pan, melt the butter and fry the pureed chile mixture for 4 minutes. Add the tomato puree and cook for another 4 minutes. Add the red wine vinegar and simmer for 25 minutes or until slightly thickened. 
  5. To assemble dish, saute the arepas until golden brown. Coat the lobster tails with the adobo and grill until done, approximately 5 minutes. Heat the refried beans, place the beans between 2 arepas, and then place it in the center of a plate. Surround the arepas with the hot Creole salsa, and place the lobster tail on top of the bean filled arepas. Garnish with a drizzle of balsamic vinegar and fried cilantro.
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