-
1
Bring 6 quarts of water to a boil in a large pot.
-
2
When water is at a full boil, salt generously and then add bay leaves, crab boil seasoning, fennel seeds, peppercorns, red pepper flakes, coriander seeds, and lemons.
-
3
Return to a boil, add artichokes, and cover.
-
4
Boil for 10 minutes and then add potatoes and onions; reduce heat to a simmer and return the cover to the pot.
-
5
Simmer for 5 minutes and then add garlic and wine.
-
6
Simmer, covered, until artichokes, onions, and potatoes are tender; as they vegetables become tender, remove them to a serving platter (the potatoes should take about 20 to 30 minutes, and then artichokes and onions, about 30 to 40 minutes).
-
7
After you have removed all the vegetables, add the lobsters.
-
8
Cook just until they begin to turn pink, about 3 minutes.
-
9
Then add the clams; after 30 seconds, add shrimp.
-
10
Cook until the shrimp turn pink and begin to curl and the clams open fully, about 5 minutes.
-
11
Cut the onions in half.
-
12
Cut the artichokes in half and scoop out and discard the chokes.
-
13
Serve the shrimp, potatoes, onions, and artichokes with shallow bowls of melted butter, sea salt, and the Fennel Spice Rub for dipping, and with jars of hot sauce.
-
14
This is my favorite spice mixture.
-
15
There is almost nothing it doesn't taste good on or in.
-
16
Use it to make spice-encrusted pork ribs, chops, or tenderloin; veal chops; chicken breasts; duck; beef; liver; or eggplant; or add a teaspoon to lentil soup.
-
17
1 cup fennel seeds
-
18
3 tablespoons coriander seeds
-
19
2 tablespoons white peppercorns
-
20
3 tablespoons kosher salt
-
21
Put the fennel seeds, coriander seeds, and peppercorns in a heavy pan over medium heat.
-
22
Watch carefully, tossing frequently so the seeds toast evenly.
-
23
When light brown and fragrant, pour the seeds onto a plate to cool.
-
24
They must be cool before grinding, or they will gum up the blades.
-
25
Pour the seeds into a blender and add the salt.
-
26
Blend to a fine powder, shaking the blender occasionally to redistribute the seeds.
-
27
Store in a tightly sealed glass jar in a cool, dry place, or freeze.
