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