In LARGE stock pots, bring water to a boil with a few teaspoons of salt.
Once it is boiling, add the red potatoes and cook 8-9 minutes. Keep the potatoes in the water and cooking while you continue to add the next ingredients.
Add sliced kielbasa sausage and lobsters one at a time. Cook 8 minutes per pound of your average, not total, lobster weight.
So if you have lobsters that are 1.5 lbs, cook 12 minutes.
Five minutes into your lobsters cooking, add the clams either tied in a cheesecloth or placed in a steamer basket so as to keep the meat inside once they open.
During the last 5 minutes of your lobsters cooking, add the corn on the cob.
Once lobsters are done, remove them and let stand 10 minutes before serving.
Drain the remainder of ingredients and pour hot onto the newspaper and sprinkle with chipotle and Old Bay seasonings.
Serve right away with warm butter.