Seafood Boil - cooking recipe

Ingredients

Stock
3 gallons water
2/3 cup salt
2 tablespoons whole black peppercorns
2 (4 ounce) packages dry crab boil (I'm guessing at the size)
1 cup liquid crab boil concentrate
1 tablespoon hot sauce
3 lemons, halved
3 yellow onions, peeled and quartered
3 heads garlic, unpeeled and cut in halve
1 tablespoon emeril's creole seasoning (or your favorite)
5 bay leaves
24 -36 ounces beer
Everything else
12 new potatoes
3 ears corn, cut into thirds
1 lb asparagus, ends trimmed
sausage
6 lbs live crawfish
6 lbs large shrimp, head on
1 dozen live crab
1 cup melted butter, as an accompaniment

Preparation

Using a stock pot with a basket insert combine the stock ingredients and bring to a boil. Taste and adjust seasonings.
Add the sausage, potatoes and corn, cover and return to a boil, boil 5 minutes.
Add asparagus and boil for 5 minutes or until asparagus is done.
Remove vegetables.
Return stock to a boil.
Add the crawfish, shrimp and crab, cover and turn off the flame.
Allow the mixture to steep for 15-20 minutes.