Create the Aromatic Broth: Take your largest stockpot and fill it about two-thirds full with water. Add the quartered onion, bay leaves, coarse sea salt, and half of your Old Bay Seasoning (about 1.5 teaspoons). Bring the water to a vigorous boil over high heat.

Cook the Potatoes: Carefully add the baby new potatoes to the boiling water. Reduce the heat slightly to maintain a steady boil and cook for 10-12 minutes, or until they are just becoming tender when pierced with a fork.

Add the Corn: Add the sweetcorn halves to the pot with the potatoes. Continue to boil for another 5-7 minutes until the corn is bright yellow and tender.

Warm the Lobster: Now, gently lower the cooked lobster halves or tails into the water. The goal here is just to heat them through. What works best for me is to let them simmer for just 3-4 minutes. Any longer and the delicate meat can become rubbery.

Drain and Arrange: Using a large slotted spoon or spider strainer, carefully remove the lobster, corn, and potatoes from the pot and arrange them on a large serving platter. Discard the onion and bay leaves.

Make the Garlic Butter Sauce: In a small saucepan, melt the unsalted butter over medium heat. Once it's melted and foaming, add the minced garlic and cook for about 1 minute until it's fragrant but not browned.

Finish the Sauce: Remove the pan from the heat and stir in the remaining Old Bay Seasoning, smoked paprika, chopped parsley, and the juice of half the lemon. Whisk everything together until well combined.

Serve Immediately: Pour the glorious garlic butter sauce all over the lobster, corn, and potatoes on the platter. Garnish with a little extra fresh parsley, some freshly ground black pepper, and serve with the remaining lemon cut into wedges for squeezing over.