Seafood Boil

Total Time:
1 hr 40 min
Prep:
20 min
Cook:
1 hr 20 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • 1/4 cup fennel seed
  • 2 tablespoons black peppercorns
  • 2 tablespoons coriander seeds
  • 1 tablespoon red pepper flakes
  • 2 bay leaves
  • 6 quarts water
  • 2 lemons, halved
  • 1 head garlic, sliced through the equator but not all the way through
  • 1 cup dry wine
  • 1/2 cup sea salt, preferably gray salt
  • 8 small boiling potatoes
  • 2 onions, unpeeled, ends removed
  • 4 medium artichokes (no need to trim)
  • 2 (1 1/2 pound) lobsters
  • 1 pound jumbo shrimp in the shell
  • 1 dozen fresh clams
  • Garnishes:
  • Melted unsalted butter
  • Sea salt, preferably gray salt
  • Fennel Spice Rub, recipe follows
  • Hot pepper sauce
Directions
  • Combine the fennel seed, peppercorns, coriander seed, red pepper flakes, and bay leaves and tie in a cheesecloth bag. Put the bag in a large pot with the water, the lemon halves, the garlic, the wine, and the salt. Cover and bring to a simmer, then simmer for 10 minutes.

  • Add the potatoes, onions and artichokes and simmer gently, covered, until they are tender. As they are done, remove them to a serving platter. The potatoes may take 20 minutes or more; the onions and artichokes will take 30 to 40 minutes.

  • After you have removed all the vegetables, add the lobsters. Cook just until they turn pink, about 15 minutes. Remove them with a slotted spoon to the serving platter. Then add the shrimp and clams and cook until the shrimp turn pink and begin to curl and the clams open fully, about 5 minutes.

  • Cut the onions in half. Cut the artichokes in half and scoop out and discard the chokes.

  • 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.


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