Ingredients

• 1/2 cup sea salt, preferably gray salt
• 2 bay leaves
• 1 (3-ounce) box crab boil spice (recommended: Zatarain's)
• 1/4 cup fennel seeds
• 2 tablespoons black peppercorns
• 1 tablespoon red pepper flakes
• 2 tablespoons coriander seeds
• 6 lemons, halved
• 4 medium artichokes (no need to trim)
• 8 small boiling potatoes
• 2 onions, unpeeled, ends removed
• 5 whole, unpeeled heads of garlic
• 1 cup dry wine
• 2 (1 1/2 pound) lobsters
• 1 dozen fresh clams
• 1 pound jumbo shrimp in the shell

Garnishes:

• Melted unsalted butter
• Sea salt, preferably gray salt
• Fennel Spice Rub, recipe follows
• Hot pepper sauce

Directions

Fennel Spice Rub:

This is my favorite spice mixture. There is almost nothing it doesn't taste good on or in. 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.

1 cup fennel seeds

3 tablespoons coriander seeds

2 tablespoons white peppercorns

3 tablespoons kosher salt

Put the fennel seeds, coriander seeds, and peppercorns in a heavy pan over medium heat. Watch carefully, tossing frequently so the seeds toast evenly. When light brown and fragrant, pour the seeds onto a plate to cool. They must be cool before grinding, or they will gum up the blades.

Pour the seeds into a blender and add the salt. Blend to a fine powder, shaking the blender occasionally to redistribute the seeds. Store in a tightly sealed glass jar in a cool, dry place, or freeze.