Seafood Boil

 

• 1/3 Cup sea salt
• 2 Bay leaves
• 1/2 Jar (about 2 oz) Willards Kitchen All Purpose Seasoning (tip-replace a little of the AP Seasoning with the Seafood Rub and Seasoning for a little dill and lemon kick)
• 1/4 Cup fennel seeds
• 2 Tablespoons black peppercorns (optional)
• 1 Tablespoon red pepper flakes (optional)
• 2 Tablespoons coriander seeds (optional)
• 6 Lemons, halved
• 4 Medium artichokes
• 4 Ears shucked corn, split in half
• 8 Small boiling potatoes (preferably yukon gold or red) 
• 2 Onions, unpeeled, ends removed
• 5 Whole, unpeeled heads of garlic
• 1 Cup dry white wine
• 2 (1 1/2 pound) Lobsters (Crab will do as well)
• 1 Dozen fresh clams (I love manila)
• 1 Pound jumbo shrimp in the shell

• Melted unsalted flour
• Sea salt
• Hot sauce

Directions (Step by Step)

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, All Purpose 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.
5. Reduce heat to a simmer and return the cover to the pot.
6. Simmer for 5 minutes and then add corn, garlic and wine. Simmer, covered, until artichokes, onions, and potatoes are tender; as the 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 and/or crab. Cook just until they begin to turn pink, about 3 minutes. Then add the clams; after 30 seconds, add shrimp. Cook until the shrimp turn pink and begin to curl and the clams open fully, about 5 minutes.
8. Cut the onions in half. Cut the artichokes in half and scoop out and discard the chokes.
9. Serve the shrimp, potatoes, onions, and artichokes with shallow bowls of melted butter, sea salt, and hot sauce.
10. Enjoy!