In a large stockpot, pour in 8-10 cups of water and add your favorite Cajun seasonings along with beer, if using. Bring to a vigorous boil over medium-high heat for about 10 minutes.

Carefully add the chopped potatoes to the boiling broth and let simmer for about 10 minutes.

Slice the andouille sausage into bite-sized pieces and add them to the pot. Cook for an additional 5 minutes.

Add the corn on the cob to the pot and cook for another 5 minutes.

Introduce the jumbo shrimp and snow crab clusters to the pot, stirring them into the broth, and cook until the shrimp turns pink and opaque, about 2-3 minutes.

While the seafood cooks, melt a stick of butter in a saucepan over low heat and stir in minced garlic and fresh herbs along with lemon juice. Let it simmer for 2-3 minutes.

Pour the garlic butter sauce over the seafood boil and serve it on a newspaper-lined table or in bowls.