Prep the broth. Combine the water, Old Bay, onion, garlic and lemon in a very large stockpot. Cover and bring to a boil.

Prep the brown butter. Meanwhile, heat the butter and smashed garlic in a small sauté pan over medium heat until melted. Continue cooking the butter, stirring continuously, until it begins to foam and the solids at the bottom turn golden brown and smell toasty and nutty. Immediately transfer the brown butter to a heatproof bowl. Add the lemon juice and stir to combine. Strain out and discard the smashed garlic clove.

Boil the potatoes. Add the potatoes to the boiling broth, cover and cook until almost tender, for about 10-15 minutes.

Boil the sausage and corn. Add the sausage and corn and cook for 3 minutes. Fish out and discard the garlic, onion and lemon wedges while they cook.

Boil the shrimp. Add the shrimp and cook for 2 minutes, or until they are pink and opaque and cooked through.

Strain. Use a spider strainer to immediately transfer the potatoes, corn, sausage and shrimp to a large sheet pan or serving dish. Drizzle evenly with the prepared brown butter sauce and add a sprinkle of fresh parsley and extra Old Bay seasoning.

Serve. Serve warm with extra lemon wedges, and enjoy!