Seafood Boil
4 ears fresh yellow corn, cut crosswise into 3-inch pieces
6 quarts water
4 large lemons, halved crosswise
2 large red onions, halved lengthwise
3 medium jalapeño chiles, halved lengthwise and unseeded (optional)
1/2 cup Cajun seasoning
1 tablespoon kosher salt
2 1/2 teaspoons cayenne pepper (or to taste)
2 large garlic heads, halved crosswise
4 fresh or dried bay leaves
1 1/2 pounds baby Yukon Gold potatoes, halved
2 pounds littleneck clams, scrubbed
1 pound andouille sausage, cut into 2-inch pieces
6 frozen king crab legs (about 2 pounds total), thawed
1 1/2 pounds jumbo unpeeled, deveined raw shrimp, tail on
Cajun Butter Sauce
1/4 cup water
1 1/2 cups (3 sticks) cold unsalted butter, cut into pieces
1/4 cup finely chopped fresh flat-leaf parsley
2 1/2 teaspoons Cajun seasoning
2 teaspoons fresh lemon juice (from 1 large lemon)
2 teaspoons Louisiana-style hot sauce (such as Crystal)
1/2 teaspoon Worcestershire sauce
Cayenne pepper (optional)