In a large pot, combine 6 quarts of water, 1–2 bottles of beer (if using), and 4–6 tablespoons of Cajun seasoning. Stir in aromatics like sliced lemons, garlic cloves, and bay leaves. Bring the mixture to a rolling boil over medium-high heat, allowing the flavors to meld, which should take about 10 minutes.

Once your broth is boiling, add the quartered Yukon gold or red potatoes. Reduce the heat slightly and let them simmer for 10–15 minutes, or until fork-tender.

After the potatoes are tender, stir in fresh corn on the cob and sliced andouille sausage. Continue to cook everything together for an additional 5–10 minutes.

Gently add the jumbo shrimp and snow crab clusters into the bubbling pot. Cook until the shrimp turns pink and opaque, about 3–5 minutes.

While your seafood cooks, melt 1–2 sticks of butter in a separate pan over low heat. Once melted, add minced garlic and sauté for about 1-2 minutes.

Carefully drain the seafood boil and transfer the vibrant mix to a large platter or newspaper-lined table. Drizzle the rich garlic butter sauce generously over the ingredients.