In a large, heavy-bottomed pot, combine 6 quarts of water, 1 can of beer, ¼ cup of Cajun seasoning, and 2 tablespoons of Old Bay seasoning. Bring to a rolling boil.

Once boiling, add 1.5 pounds of quartered Yukon gold potatoes and 1 pound of sliced Andouille sausage. Cook for 10-15 minutes until fork-tender.

Next, reduce heat slightly, then add 2 pounds of jumbo shrimp, 1 pound of snow crab clusters, 4 ears of corn, and 4 hard-boiled eggs. Cook for 5-7 minutes until shrimp turn opaque.

In a medium saucepan over low heat, melt 1 cup of unsalted butter. Add minced garlic and 1 tablespoon of Cajun seasoning. Simmer for 3-5 minutes until fragrant.

After draining the seafood and vegetables, transfer to a large mixing bowl. Pour garlic butter sauce over and toss gently. Serve immediately on a newspaper-lined table.