• 4servings
  • 100minutes

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Nutrition Info . . .

VitaminsA, C, D, E, P
MineralsSelenium, Natrium, Silicon, Potassium, Magnesium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/4 cup fennel seed

  2. 2 tablespoons black peppercorns

  3. 2 tablespoons coriander seeds

  4. 1 tablespoon red pepper flakes

  5. 2 bay leaves

  6. 6 quarts water

  7. 2 lemons, halved

  8. 1 head garlic, sliced through the equator but not all the way through

  9. 1 cup dry wine

  10. 1/2 cup sea salt, preferably gray salt

  11. 8 small boiling potatoes

  12. 2 onions, unpeeled, ends removed

  13. 4 medium artichokes (no need to trim)

  14. 2 (1 1/2 pound) lobsters

  15. 1 pound jumbo shrimp in the shell

  16. 1 dozen fresh clams

  17. Melted unsalted butter

  18. Sea salt, preferably gray salt

  19. Fennel Spice Rub, recipe follows

  20. Hot pepper sauce

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.

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

  5. 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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