California Style Seafood Boil

California is known for some of its creative chefs and dishes. This recipe is nothing short of that tradition. We have added our fennel pollen to what, to us, seems to be an ordinary California dish to make it something extraordinary. Let us know what you think.

Serves 6 - 8


  • 2 tbsp. Pollen Ranch Fennel Pollen
  • 2 tbsp. fennel seed
  • ¼ cup yellow mustard seeds
  • 2 tbsp. black peppercorns
  • 1 tbsp. coriander seed
  • 1 tbsp. celery seed
  • 1 tbsp. red pepper flakes
  • 3 bay leaves
  • 6 – 8 quarts water
  • 2 lemons, halved
  • 1 garlic head, cut in half
  • 1 cup dry white wine
  • ½ cup salt
  • 2 lbs. small Red or Dutch Yellow Creamer potatoes
  • 2 onions, cut in half
  • 4 medium artichokes
  • 2 (1½ lb.) lobsters
  • 2 lbs. shrimp, shell-on
  • 4 whole blue crabs (optional)
  • 2 dozen cherrystone clams
  • melted butter


  1. Combine dry spices and tie in a cheesecloth bag. Place the spice bag in a large pot with the water, lemons, garlic, white wine and salt. Cover and bring to a boil, then turn down the heat and simmer for 10 minutes to bring out the flavors.
  2. Add the potatoes, onions and artichokes and simmer gently until they are tender. As each ingredient is added to your liking, remove it to a serving platter and tent with foil to keep warm. The potatoes will take about 15 – 20 minutes, depending on their size, while the artichokes and onions can take up to 35 minutes.
  3. Add the lobsters and cook until bright red and cooked through, about 12 – 15 minutes. Remove the cooked lobsters and add to the platter. Add the shrimp and clams. Cook until shrimp are pink and begin to curl and the clams have opened completely.
  4. Serve with bowls of lemon butter, a sprinkle of the seafood boil, and seasoned mayonnaise (with garlic, herbs and/or lemon).