If using frozen seafood, thaw in the refrigerator overnight or under cold running water. Scrub potatoes and cut any large ones in half so pieces are uniform. Shuck and cut corn into 2–3 inch pieces. Rinse crawfish or shrimp briefly under cold water and drain.

Bring seasoned water to a boil

In a large pot (at least 6 quart), add 3 qt water, 3 tablespoons seafood boil seasoning, 1 tablespoon kosher salt, 4 lightly crushed garlic cloves, and 2 bay leaves. Cut the lemon in half and squeeze one half into the pot, then drop the spent half into the water. Bring to a rolling boil over high heat.

Cook potatoes

Add the potatoes to the boiling water. Reduce heat to maintain a strong simmer and cook until potatoes are almost tender, about 10–12 minutes depending on size. Test with a paring knife for doneness.

Add corn

Add the corn pieces to the pot and continue simmering for 5–7 minutes, until corn is bright and almost tender.

Cook seafood

Increase heat to return to a boil. Add the 0.75 lb seafood (crawfish or your choice) to the pot. For crawfish or medium shrimp, boil 3–5 minutes; for clams or mussels, cook until shells open (about 5–7 minutes); for crab clusters, boil 6–8 minutes. Once seafood is cooked through (firm, opaque, or shells opened), immediately remove the pot from heat to avoid overcooking.

Drain and finish

Using a large slotted spoon or a strainer, transfer seafood, potatoes, and corn to a large serving bowl or tray. Melt 2 tablespoons unsalted butter and stir in 1 teaspoon hot sauce, 1/2 teaspoon cracked black pepper, and 1 tablespoon chopped parsley. Drizzle the spiced butter over the seafood and vegetables. Squeeze remaining lemon half over the top and toss gently to coat. Taste and add optional kosher salt if needed.

Serve

Serve immediately while hot. Provide extra lemon wedges, melted butter, and hot sauce at the table. Leftovers can be refrigerated in an airtight container for up to 48 hours.