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In a large stockpot, add 4 quarts water, beer, onion, lemon, garlic, ½ cup Old Bay seasoning, and bay leaves. Bring to a boil and simmer 5 minutes.
Add the potatoes and boil for 10 minutes.
Reduce the heat to a simmer and add corn and sausage. Cook for 8 minutes.
Add the shrimp and boil gently for 2 to 3 minutes or just until the shrimp is cooked through (this can vary based on the size of your shrimp).
Drain well, reserving some of the broth if desired, and discard the bay leaves. Transfer to a rimmed baking sheet or a large serving platter. Drizzle with melted butter and toss to combine. Season with additional salt to taste.
Serve with lemon wedges, Old bay seasoning and sliced baguette.