Boil with lobster and mussels

Ingredients:

Seafood boilie

• 3 live lobsters (about 0.7 kg each)
• 1.3 kg mussels, washed with a brush and cleaned of the "beard"
• 1/3 cup coarse salt (preferably sea salt)
• 3 tablespoons coriander seeds
• 2 tablespoons fennel seeds
• 1 tbsp. black peppercorns
• 4 bay leaves
• 1 - 2 tsp red pepper flakes
• 6 sprigs of thyme
• 2 large white onions, halved (do not peel)
• 6 stalks celery, cut into large pieces
• 3 tomatoes, chopped
• 2 lemons, cut in half
• 4 heads of garlic, split horizontally (do not peel)
• 2 cups dry white wine
• 1.3 kg small red potatoes
• 6 ears of corn, shelled and broken in half

Herb butter

• 165 g unsalted butter, room temperature
• 1 3/4 cups mixed fresh herbs (such as basil, parsley, tarragon, and chives)

Preparation:

1. Make herb butterIn a food processor, puree the butter and herbs until well combined. Place on a sheet of parchment paper and form into a log. Wrap and refrigerate until the butter sets, at least 30 minutes.
2. Make a seafood boilieIn a large, deep saucepan, combine the salt, coriander seeds, fennel seeds, peppercorns, bay leaf, red pepper flakes, thyme, onion, celery, tomatoes, lemons, and garlic; add 6 quarts of water. Cover and bring to a boil; then remove the lid and simmer for 10 minutes.
3. Add the wine and potatoes and return to a simmer; cook until the potatoes are tender, about 20 minutes. Add the corn and cook until tender, about 8 minutes more.
4. Meanwhile, using a chef's knife, cut each lobster in half, starting at the "X" at the back of the head (the lobster may still move for about a minute). Remove any green livers and roe, if necessary.
5. Using a slotted spoon, remove the corn and potatoes from the pot and transfer them to a platter (it's okay to remove a few other ingredients); cover with foil to keep the vegetables warm. Add the lobsters to the pot and cook until the shells are pink, 3-4 minutes. Add the mussels to the broth. Cover and cook, stirring once or twice, until the mussels open, about 5 minutes. Transfer the lobsters and mussels to a platter. Discard any unopened mussels.
6. Strain the broth through a fine sieve into a small saucepan. Cut in the herb butter. Ladle the broth into bowls, add the vegetables, seafood, and a little herb butter.