Prepare the broth by bringing 4-5 quarts of water and 1 beer (if using) to a boil. Stir in ¼ cup of Cajun seasoning and 2 tablespoons of Old Bay seasoning and let simmer for 5 minutes.

Add 1-2 pounds of baby potatoes and 2-4 ears of corn cut in half to the pot. Boil for 10-15 minutes until the potatoes are fork-tender.

Integrate 1-2 pounds of andouille sausage and 4 hard-boiled eggs. Cook for an additional 5 minutes.

Add 1-2 pounds of uncooked jumbo shrimp and pre-cooked snow crab clusters. Cook for 5-7 minutes until shrimp turn opaque.

Prepare the garlic butter sauce by melting ½ cup of unsalted butter and sautéing 4-5 cloves of minced garlic. Stir in juice from 1 lemon.

Drain the seafood boil and spread it on a large platter. Drizzle the garlic butter sauce over the top and serve.