This is homage to the lobster boils on the beach of Nantucket. It has all the components of a classic lobster dinner. I used lobster tails, lobster stock, vegetable stock, onions, celery, fennel, potatoes, bacon, smoked sausage, and some seasoning. Now for me a little sherry never hurts seafood, so it comes to the party too. Now the total cook time is a couple of hours, but the results are worth it. I hope you like it.

4 tablespoons olive oil
1 medium yellow onion, diced
2 stalks celery, diced
1/2 cup fennel root
16 ounces lobster tails, shells removed
4 ounces bacon, diced
2 14.5-ounce cans cream corn
2 cups vegetable stock
8 ounces lobster juice
2 cups half and half
24 ounces baby red potatoes
10 ounces smoked sausage, sliced in thin pieces
1 teaspoon Old Bay seasoning
1 teaspoon black pepper

Remove lobster meat from shells. Save shells.

Add bacon to stock pot and cook until almost crispy.

In stock pot on medium heat add oil, onion, celery, and fennel and cook for 7-8 minutes stirring occasionally.

Add lobster juice, vegetable stock, and lobster shells. Cook for 30 minutes on medium low.

Remove lobster shells.

Add smoked sausage.

Cut potatoes in bite size pieces and par cook in salted water. Or cut in small pieces and microwave for 3 minutes.

Add half and half, corn, and potatoes; cook for 45 minutes; add Old Bay and pepper.

Serve.