New England Lobster Boil with Florida Orange Butter Sauce
Ingredients
For New England Lobster Boil:
3 pounds red potatoes, small
1 tablespoon salt
6 (1-pound) Maine lobsters
2 pounds clams
2 pounds mussels
1 pound 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 ounces 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 pound unsalted butter, cold, cut in pieces
Salt to taste
Preparation
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 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 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®.