In a large pot, combine 4 quarts of water, 1/4 cup Cajun seasoning, 2 tablespoons Old Bay seasoning, juice of 1 lemon, and 1 can of beer. Bring to a boil.

Add 2 pounds of baby or fingerling potatoes. Cook uncovered for about 10-15 minutes until fork-tender.

Stir in 1 pound of sliced andouille sausage and 3-4 ears of corn. Cook for an additional 5-7 minutes until corn is tender.

Add 2 pounds of jumbo shrimp and 1-2 pounds of snow crab clusters. Cook for about 5 minutes until shrimp turns pink.

If using hard-boiled eggs, add them to the pot and warm for an additional 2-3 minutes.

Melt 1 cup of butter in a separate pan. Add 6-8 minced garlic cloves and sauté until fragrant. Stir in Cajun seasoning.

Drain the seafood mixture and transfer to a large serving platter. Drizzle garlic butter sauce over the boil and serve.