Fill a large pot with 3 gallons water, add the red wine vinegar, onions, carrots, celery, peppercorns and thyme
, and bring to a boil. Add the octopus, cover with parchment, and reduce the heat, if necessary to keep the liquid at a simmer. Simmer until quite tender but the tentacles are still attached, about 1 hour.
Bring another large pot of water to a boil, salt it generously, and add the lobster
. Cook 4 minutes and transfer to a bowl of ice water to stop the cooking.
Puree the peppers in a blender
with the lemon juice
, 1 teaspoon honey and some salt and pepper. Taste, and add more honey if you like, and salt or pepper.
Cut the tentacles from the octopus
and discards the heads. Some of the skin will slough off on its own; don't worry about removing the rest. Chop
roughly into bite-sized pieces. Remove the lobster claws and tail from the shell, and cut into bite-sized pieces.
Toss the octopus and lobster with enough of the pepper puree to coat lightly. Add the cilantro
and habanero and toss again just to combine.