Place the first seven ingredients in cheesecloth and tie with butcher's twine. Put the seasoning bag, water, potatoes, onions, lemons, 1 1/4 cups of the salt, 1/4 cup of the cayenne, and garlic in a 4 to 5 gallon stockpot. Bring the liquid to a boil, cover and boil for 15 minutes. Add the sausage, corn, crawfish, crabs and lobster. Using a long-handled spoon, stir around and press the contents of the pot down well into the water. Cover the pot and return to a boil. Boil for 2 minutes. Turn off the heat. Add the remaining 1 tablespoon salt and 1 tablespoon cayenne. Cover and let the boil stand for 10 minutes. Add the shrimp and clams. Return to heat and continue to cook for 5 minutes. Drain. Turn the boil onto newspaper. Serve the boil with melted butter. Garnish with parsley.
Yield: 4 to 6 servings