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 (720 ml) Florida Orange Juice
- 18 oz. (535 ml) 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 (480 ml) Florida Orange Juice
- 1 lb. unsalted butter, cold, cut in pieces
- Salt to taste
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 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.
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.
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.
To serve, open pouches and place contents on plates. Serve with Florida Orange Butter Sauce for dipping and Old Bay Seasoning®.