Combine water, beer, Old Bay, bay leaf, lemons, garlic, and onions in a large (8- to 10-quart) stockpot; bring to a boil over medium-high.Add potatoes, sausage, and corn, and cook until potatoes are tender, about 12-15 minutes.Add the lobster tails and clams and cook for 5 minutes.Add the crab legs, mussels and shrimp and cook for another 3-5 minutes.Drain the seafood mixture from the pot and discard any unopened clams or mussels.In a medium bowl, combine all the sauce ingredients and set aside.Serve with sauce, lemon wedges and garnished with fresh chopped parsley.

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For the Seafood boil : 16 cups (3,75 L) water 3 cups (750 ml) beer 1 lemon quartered 1/2 cup (125 ml) Old Bay seasoning 8 clove garlic, smashed and peeled 1 onion, peeled and quartered 2 bay leaf 1 lb (,45 kg) baby red potatoes 4 ears of corn cut into thirds 1 lb (,45 kg) smoked sausage cut into 1 inch (2,5 cm) pieces, (kielbasa or andouille) 1 lb (,45 kg) Split Rock lobster tails 1 lb (,45 kg) pasta clams / Cultivated PEI Mussels, scrubbed (or both) 1 lb (.45 kg) Wild-Caught snow crab legs 1 lb (,45 kg) Freshwater raw shrimp peeled and deveined (leave tails on) Spicy Seafood Boil Sauce : 1 cup (250 ml) butter, unsalted 1/4 cup (60 ml) olive oil 1 onion, diced 4 clove garlic, peeled and diced 1 lemon, juiced 1 cup (250 ml) reserved broth or chicken broth 3 tablespoons (45 ml) Old Bay seasoning 3 tablespoons (45 ml) paprika 1 tablespoon (15 ml) cayenne pepper 1 tablespoon (15 ml) red pepper flakes 1 tablespoon (15 ml) lemon pepper seasoning 1 tablespoon (15 ml) brown sugar 2 stems parsley