In a large pot, combine about 4-6 quarts of water with beer and bring it to a vigorous boil over medium-high heat. Stir in Cajun seasoning and Old Bay seasoning.

Once the broth is boiling, add baby potatoes and corn on the cob. Boil for about 10-12 minutes until potatoes start to soften.

Introduce andouille sausage, jumbo shrimp, and snow crab clusters into the pot. Stir gently and cook for an additional 5-7 minutes.

If using hard-boiled eggs, add them during the last 2-3 minutes. Turn off the heat once everything is cooked.

In a small saucepan, melt clarified butter over medium heat. Add minced garlic and Cajun seasoning, and let it sizzle for 2-3 minutes.

Drain the pot and pour aromatic garlic butter sauce generously over the seafood and vegetables in a large serving dish.