Rinse live crawfish in several changes of cool water until the water runs clear. Remove any that are dead (no movement when touched) or damaged. Place cleaned crawfish in a cooler or sink to keep chilled while you prepare the boil.

Bring Seasoned Water to a Boil

In a large stockpot (at least 8–12 quarts), combine 6 quarts of water, 1 cup coarse salt, 1 cup crab boil seasoning, 4 bay leaves, halved garlic heads, and the juice from 2 halved lemons (squeeze the rinds into the water and drop the rinds in). Bring to a rolling boil over high heat.

Add Vegetables and Sausage

Once boiling, add the potatoes. Boil for 10 minutes, then add the corn and sausage pieces and boil for an additional 5–7 minutes, until potatoes are just tender.

Cook Crawfish

Add the cleaned crawfish to the pot (pour them in slowly to avoid splashing). Stir once, cover, and return to a rapid boil. Boil uncovered for 3–5 minutes depending on size (smaller crawfish 3 minutes, larger up to 5).

Soak for Flavor

Turn off the heat and let the crawfish, potatoes, corn, and sausage steep in the seasoned hot water for 15–20 minutes to absorb flavor. For stronger seasoning, let them steep longer (up to 30 minutes).

Drain and Serve

Use a large slotted spoon, basket, or drain the pot and transfer everything to a large platter or newspaper-covered table. Scatter chopped parsley and extra lemon wedges on top and serve immediately with the cocktail sauce and drawn butter.

Cocktail Sauce

In a small bowl combine 1/2 cup ketchup, 2 tsp prepared horseradish, 1 tbsp lemon juice, 1 tsp Worcestershire sauce, 1/2 tsp hot sauce (if using), 1/4 tsp salt, and 1/8 tsp black pepper. Taste and adjust horseradish or hot sauce for desired heat. Chill until serving.

Drawn Butter

In a small saucepan, melt 8 tbsp unsalted butter over low heat until fully melted and slightly foamy but not browned. Stir in 1 tsp minced garlic (optional) and 1 tsp fresh lemon juice. Keep warm over the lowest heat or transfer to a warmed serving bowl. Season with 1/8 tsp salt and stir before serving.

Serving

Arrange crawfish, potatoes, corn, and sausage on a large serving surface. Provide bowls of cocktail sauce and drawn butter, lemon wedges, and small forks or picks. Instruct diners to pull the tail meat and dip in drawn butter or cocktail sauce as preferred.