Cajun Seafood Boil with Garlic Butter Sauce for 6

Instructions:

1. Fill your massive pot with the water and beer. Squeeze the lemons into the water and toss the rinds in, then add the onions, garlic heads, Cajun seasoning, and Old Bay. Bring this mixture to a rolling boil until the liquid turns a deep sunset orange and smells incredibly fragrant, usually about 10-15 minutes.
2. Drop the red potatoes into the boiling liquid. Cook for about 10-12 minutes until they are just tender enough to be pierced by a fork.
3. Add the andouille sausage and corn on the cob. Boil for another 5 minutes until the corn turns bright yellow and the sausage is heated through.
4. Add the snow crab legs to the pot. Cook for 5 minutes.
5. Toss in the shrimp. Boil for 2-3 minutes until the shrimp turn opaque pink and curl into a C shape. Immediately turn off the heat.
6. Let everything sit in the liquid for 10 minutes. While the seafood soaks, start your sauce.
7. In a medium saucepan, melt the 454g of butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant but not browned. Whisk in the Cajun seasoning, brown sugar, lemon juice, and the reserved boil liquid. Simmer for 2 minutes until the sauce is velvety and slightly thickened.
8. Drain the seafood and vegetables, then pile them onto a parchment covered table or into large bowls. Pour half of the garlic butter sauce over the top and toss gently to coat. Serve the remaining sauce on the side for dipping.