Bring 6 quarts of water to a boil in a large pot. 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. Return to a boil, add artichokes
, and cover. Boil for 10 minutes and then add potatoes and onions; reduce heat to a simmer and return the cover to the pot. Simmer for 5 minutes and then add garlic and wine. 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).
After you have removed all the vegetables, add the lobsters
. 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.
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