In a large pot, combine 6 quarts of water or seafood broth, 1 cup of beer (or more broth), ¼ cup of Creole Cajun seasoning, 2 tablespoons of Old Bay seasoning, 2 tablespoons of hot sauce, and ¼ cup of vinegar. Bring to a rolling boil for about 15 minutes.

Add in 1 pound of sliced andouille sausage and 2 pounds of baby potatoes. Reduce heat and let them boil for an additional 15-20 minutes until the potatoes are tender.

Gently add 1 pound of crab legs, 1 pound of shrimp, and 2-3 lobster tails along with 4 ears of corn cut in halves. Boil for 5-7 minutes until shrimp are pink and firm.

Melt 1 cup of butter in a saucepan and stir in 6 cloves of minced garlic, 2 tablespoons of Old Bay seasoning, 2 tablespoons of lemon juice, and black pepper. Simmer for 5-7 minutes.

Line a baking sheet with aluminum foil. Use a spider strainer to remove cooked seafood and veggies, allowing excess broth to drain off.

Drizzle the garlic butter sauce over the seafood and veggies, then gently toss everything together. Garnish with chopped parsley before serving.