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Seafood can be tricky to cook if you don't have much experience. Therefore, I will teach you how I like to boil crawfish since it is a Louisiana favorite. First you need to purchase a case of beer of your choice. A keg may be needed if you invite a lot of your friends. Then you need to buy or catch live crawfish. You cannot cook them dead because they will not taste right. I recommend 3-4 lbs of crawfish per person.
Next you need to "purge" the crawfish. This means you soak the crawfish in a salt water solution. This will calm the crawfish down and clean them at the same time. This is important because it actually removed mud from their lungs and shells. If you are afraid of getting pinched, just wear a pair of gloves. The crawfish have a relatively weak pair of claws. While the crawfish are purging, you can fill a boiling pot half way with water and add seasoning. The seasoning are but not limited to: Zatarain's Crab & Shrimp Boil - Liquid Concentrate. You could also add cut and squeezed lemons, celery, cut red potatoes, white button mushrooms, corn on the cob, garlic, salt and smoked sausage. Add cayenne pepper if you want it real spicy. There are instruction on the side of most crab and seasood boil boxes or containers, but I usually add more than they suggest.
Bring the pot of seasoned water to a rolling boil for a few minutes making sure that all the spices are blending and disolved well. Then strain and add the live crawfish. When the water comes back to a hard boil, turn off the heat and let the crawfish soak for 30 minutes. Drain the water and enjoy your crawfish and beer. If you haven't tried this before, you are missing out!

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