In a large stockpot, combine about 8 quarts of water with 2 bottles of beer. Add 1/4 cup of Cajun seasoning, 1 chopped onion, 2 sliced lemons, and 2 bay leaves. Bring to a boil.

Once boiling, add 2 pounds of quartered potatoes. Cook for 10-12 minutes until fork-tender.

Add 4 ears of corn, 1 pound of sliced andouille sausage, 2 pounds of snow crab clusters, and 2 pounds of peeled jumbo shrimp. Cook for an additional 5-7 minutes until shrimp are pink.

Melt 1 cup of butter in a separate saucepan. Add 6 cloves of minced garlic and sauté for 2 minutes. Stir in an extra tablespoon of Cajun seasoning and remove from heat.

Carefully drain the seafood boil, reserving 2 cups of broth. Toss seafood and vegetables with the garlic butter sauce in the drained pot.

Spread the Cajun Seafood Boil on a newspaper-lined table, drizzle remaining garlic butter on top, and enjoy!