1 Lobster Tail, 1/2 Lb Shrimp + 2 Corn, 2 Potato, 1 Sausage Recipe

If lobster tail is frozen, thaw overnight in refrigerator or under cold running water until flexible. Rinse lobster tail and shrimp under cold water and pat dry. Halve potatoes, cut corn cobs in half, and halve sausage lengthwise. Quarter the lemon and smash the garlic cloves.

Combine Liquid and Seasonings

In a large stockpot (at least 6–8 quarts), pour 8 cups water and optional 1 cup beer if using. Add Old Bay seasoning, sea salt, black pepper, bay leaves, smashed garlic and lemon quarters. Bring the mixture to a rolling boil over high heat.

Taste the broth and adjust seasoning — the liquid should be noticeably seasoned (salty and spiced), because it flavors the seafood and vegetables during cooking.

Once broth is boiling, add the halved potatoes. Boil for 8–10 minutes until potatoes are nearly tender when pierced with a fork (about 8 minutes for small to medium potatoes).

Add the corn halves and sausage to the pot and continue boiling 6–8 more minutes until corn is tender and sausage is heated through. Total time for potatoes from initial drop should be about 14–18 minutes depending on size.

After the corn and sausage have been boiling for 6–8 minutes, gently add the lobster tail to the pot. Reduce heat slightly so the pot maintains a steady boil but not a violent churn, which can damage delicate meat.

Boil lobster tail 6–8 minutes (depending on size) until shell turns bright red and the meat becomes opaque and firm. Concurrently, add the shrimp to the pot during the last 2–3 minutes of boiling—shrimp cook quickly and will turn pink and curl tightly when done.

To check lobster doneness: tail meat should be opaque white with a slight blush of pink and firm to the touch; internal temperature should read 140–145°F (60–63°C) if using an instant-read thermometer.

When everything is cooked, turn off heat. Use a slotted spoon or spider strainer to remove lobster tail, shrimp, sausage, corn and potatoes to a large platter or paper-lined table if serving a casual 'drop' style. Reserve cooking liquid if you want to serve as a dip broth.

Brush lobster tail meat with 2 tablespoons melted butter and slice down the middle of the shell if desired to make meat easy to access. Toss shrimp, sausage, corn and potatoes with the remaining melted butter and sprinkle chopped parsley and extra Old Bay over the top. Serve immediately with lemon wedges on the side.

Optional: Serve with small bowls of melted butter and hot sauce for dipping, and provide crackers or utensils for extracting lobster meat.