Quarter potatoes. Mince parsley, both stems and leaves. Halve lemon lengthwise. Cut one half into two wedges and juice other half. Shuck corn cobs and rinse. Rinse lobster tail, sausages, and shrimp and pat dry.

Heat 1 tsp. olive oil in a large pot over medium heat. Add sausages to hot pot and cook 2-3 minutes on two sides, or until golden brown. Remove from pot and set aside. Sausages will finish cooking in later step (no need to wipe pot clean).

Add 6 cups water, Old Bay seasoning (reserve a pinch for garnish), 1/2 tsp. salt, lemon juice, and potatoes in pot used for searing sausages and bring to a boil. Boil 8 minutes to infuse flavors into broth.

Return sausages to infused broth along with corn and boil 5 minutes. Add lobster tails and boil 3 minutes. Add shrimp and boil an additional minute, or until sausages reach a minimum internal temperature of 160 degrees and shrimp and lobster tail reach a minimum internal temperature of 145 degrees. Staggering additions of sausage, shrimp, and lobster ensures everything will finish cooking at same time.

While boil is cooking, add butter to a small pan over medium-low heat. Once melted, there will be a white film (milk solids) on top. Strain butter through a wire mesh strainer into a heat-resistant bowl and discard milk solids (clarifying helps butter remain liquid over time). If you don't have a wire-mesh strainer, use a spoon to skim foam from top of melted butter and carefully pour clarified butter into bowl, leaving behind solids at bottom of pan.

Drain boil in colander and discard broth. Place colander on a clean plate and set on table. Garnish with remaining Old Bay, parsley, and a squeeze of lemon. Place butter in a dish and enjoy this boil family-style.