Return the lobster broth to the pot, bring to a boil, add the mussels, cover and steam to open, about 3 minutes.

Place the shells in the reserved lobster broth over low heat, and simmer for 1 hour.

Add the lobster broth and bring to a boil.

Strain, set the lobster broth aside and discard the shells.

Add the potatoes and cover with the lobster broth.

Pour in the lobster broth and bring to a simmer.

Cook the lobster broth about one hour, then add the heavy cream.

To make the sauce, warm cup orange juice with the lobster broth.

Transfer it to a medium-size saucepan and whisk in the hot lobster broth.

Stir in the lobster broth and bring to a boil.