For New England Lobster Boil:
- 3 lb. red potatoes, small
- 1 tbsp. salt
- 6 (1 lb.) Maine lobsters
- 2 lb. clams
- 2 lb. mussels
- 1 lb. smoked kielbasa sausage, cut into 1-inch pieces
- 3 ears sweet corn, cut in half
- Old Bay Seasoning® to taste
- 3 lemons, sliced
- 3 cups Florida Orange Juice
- 18 oz. Pilsner beer, about 1 ½ cans
- 18 sheets cheesecloth, cut in 24-inch squares
- Kitchen twine as needed
For Florida Orange Butter Sauce:
- 2 cups Florida Orange Juice
- 1 lb. unsalted butter, cold, cut in pieces
- Salt to taste
Place lobsters in freezer for 15 to 20 minutes. Spread sheet of cheesecloth on counter; cover with two more sheets. Repeat to make 6 sections of cheesecloth. On top of each cheesecloth section, place 1 lobster. Divide clams, sausage, corn and potatoes among cheesecloth sections. Season with Old Bay Seasoning®; place 2 lemon slices on top. Bring 4 corners of each cheesecloth section together to make a pouch; tie with kitchen twine.
While pouches are steaming, prepare Florida Orange Butter Sauce: Place Florida Orange Juice in medium-sized saucepan; bring to simmer. Cook until reduced to one-half original volume. Slowly add butter pieces, whisking constantly with wire whisk, until all butter has been added. Season to taste with salt.
For New England Lobster Boil: Place potatoes in medium-sized saucepot; cover with cold water and add salt. Bring to a simmer; cook for 15 to 20 minutes, until potatoes are tender, but not completely cooked through. Remove from heat; drain potatoes. Reserve and keep warm.
Place Florida Orange Juice and beer into large stockpot with steamer rack in bottom. Place 6 pouches on top of steamer rack; cover tightly and bring to a boil over high heat. Boil for 15 to 20 minutes. Remove 1 pouch and check lobster for doneness; tie sack and return to pot for a few more minutes, if necessary.
To serve, open pouches and place contents on plates. Serve with Florida Orange Butter Sauce for dipping and Old Bay Seasoning®.