First, prepare the cajun seasoning by combining all spices together in a small bowl.

Then, remove shrimp from the packaging and rinse it under cold water. Then, pat it dry. Place shrimp into a large bowl and then sprinkle on 2 tablespoons of cajun seasoning. Let rest in the seasoning while preparing the rest of the dish.

Next, melt 4 tablespoons of butter in your large stockpot over medium/high heat. Once melted, add onion, garlic, salt, and 1 sliced andouille sausage (you'll use the rest later) and saute for 3-4 minutes until it creates a fond (crust) on the bottom of the pot. These flavors are going to help create the base of your broth.

Deglaze the pot with white wine and then add beef broth, diced tomatoes, the rest of the cajun seasoning, ground coriander, and garlic powder. Bring to a boil over medium/high heat. Once boiling, turn the burner to low and let simmer for 15-20 minutes.

After 15-20 minutes of simmering, turn the burner up to medium/high and add in 1/2 lemon sliced.

Once boiling, it's time to start cooking your seafood!

Add in potatoes and boil for 7 minutes.

Then, add the lobster tail and boil for another 4 minutes.

Add in corn and boil for another 5 minutes.

Finally, add in seasoned shrimp and the rest of the sliced andouille sausage and boil for another 3 minutes.

While the seafood boil is cooking, prepare butter sauce. Chop fresh parsley and melt butter. Then, mix them together and add fresh lemon juice.

Use a slotted spoon to remove everything from the broth and place it into a large serving dish. Then, pour the butter sauce on top and toss.

Serve with your favorite southern rice, biscuits, and more melted butter.