Prepare the broth by combining 4-6 quarts of water and, if desired, 1 can of beer with 2 tablespoons of Cajun seasoning, 4 crushed garlic cloves, juice of 1 lemon, and 1 tablespoon of salt in a large stockpot. Bring to a boil.

Add 1.5 pounds of halved baby potatoes to the boiling broth. Cook for 10-15 minutes until fork-tender. Then, add 3-4 ears of corn and cook for another 5-7 minutes until tender.

Stir in 1 pound of sliced andouille sausage and cook for 5-7 minutes to release its flavor.

Add 1.5 pounds of jumbo shrimp and 2 pounds of snow crab clusters to the pot. Cook until shrimp is pink and opaque, about 3-5 minutes.

To boil eggs, place 4-6 eggs in a separate pot, cover with cold water, and boil. After boiling, cover and remove from heat to sit for 10 minutes.

To prepare garlic butter sauce, melt 1 cup of butter in a small saucepan over medium heat, add 4 minced garlic cloves, and sauté until fragrant.

Drain the seafood boil in a colander and transfer to a platter or a newspaper-lined table. Drizzle with garlic butter sauce and serve hot.