Seafood Sea Cuterie Board
Jun 01, 2023 Updated Aug 14, 2025
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This seafood platter, inspired by the classic French plateau de fruits de mer, is just as good as a seafood tower! The only difference is that this fish platter of raw and cooked shellfish is horizontal–either way, it’s a seafood charcuterie board! Plus, it’s a great option for summer entertaining, especially if you live on the coast.
The only trick with seafood is keeping it cold in the warm weather. If you’re serving outside, just be sure to keep fresh ice on deck! No matter what you choose, this shellfish platter makes one shell of an appetizer! (You could also call this a “Shark-cuterie” board and serve it for Shark Week. Or serve it alongside my signature “Shark-coochie” Board and my Beach-Themed Candy Board.)
For more summery ideas, try my Summer Charcuterie Board, Fish Taco Board, Hot Dog Toppings Board, Stone Fruit Salad, and Caprese Skewers.
Recipe Tip
I like to shop sustainably when I can, especially when it comes to seafood! Overfishing has a hugely negative impact on ocean ecosystems, so it’s important that we do our part to try to stop the decline of wild fish populations. Check out your local seafood sustainability guide!
Seafood Platter Ingredients
I grew up eating Costco shrimp cocktail platters at parties, and they still hit, but I wanted to take it up a notch with some fancier stuff. My friends and family love oysters (I’m still learning to love them), so they were an obvious choice, especially served with champagne (pinkies up!).
- Cocktail sauce
- Tartar sauce
- Mignonette
- Raw oysters on the half shell (learn more about oysters here!)
- Lobster tails, cooked (see more below)
- Snow crab legs, cooked (see more below)
- Steamed shrimp, chilled
- Lemon wedges, for serving
- Fresh parsley, for garnish
- Melted butter
Step-by-Step: Sea-cuterie
- Place ramekins
- Add ice & salt
- Add seafood
- Finish by garnishing with lemons, parsley & butter
How to Cook Crab Legs
There are three common types of crab legs that you can buy at the store: Dungeness, king, and snow! I prefer delicate, briny snow crabs, but all of them are good! Dungeness tend to be sweeter, whereas king are known for being richer.
Preparation
Boiling: Fill a large pot 3/4 of the way full with salted water. Cover and bring to a boil over high heat. Add the crab legs, submerging as much of the legs as possible. Cover, reduce to a simmer, and cook until warmed through, about 5 minutes.
Steaming: Place a steamer basket in the bottom of a large pot. Add about 1 inch of water (it should be below the basket!) 1-inch up the sides. Cover and bring to a boil over high heat. Add the legs, clusters down, then cover and steam until warmed through, 4 to 5 minutes.
How to Cook Lobster
You can prepare lobster tails in a whole bunch of ways (from grilled to butter-basted)! For this platter, I suggest boiling or steaming since you’ll be serving it chilled.
Preparation
Boiling: Bring 6 cups of salted water to a boil in a large pot. Add the lobster tails and cook until shells are bright red and meat is tender, 8-12 minutes.
Steaming: Place a steamer basket in the bottom of a large pot. Add about 2 inches of cold water and bring the water to a boil over high heat. Add the lobster tails and steam, covered, for 1 minute per ounce.
Chilled Seafood Platter: How to Keep It Cool
For cold seafood platters, metal is the best choice as it helps retain cold serving temperatures. Here are some great choices for your seafood charcuterie:
- Use a cookie sheet, like I did, for a laid-back option
- This tiered seafood platter for a fancy option
- This aluminum seafood tray for an affordable option
Adding crushed ice to your platter is key. The trick here is to add salt to the ice to keep it colder for longer!
How To Make Sea-cuterie
When I first served this board, I learned the hard way that I should have served the melted butter on the side–the ice chilled the butter and it congealed before we could all enjoy it. (Also, I wished I had served even more butter!)
- Add a layer of ice to the bottom of a serving platter.
- Add the cocktail sauce, tartar sauce, and mignonette to small bowls, then nestle into the ice in the center of the platter.
- Add oysters, lobster tails, crab legs, and shrimp to separate corners. FIll in the spaces with lemon wedges and parsley.
- Add the melted butter last (or serve on the side) so it stays warm! Make sure to serve with mallets and crackers for eating.
Pro tip: If you’re assembling this seafood board outside, freeze the lemon halves beforehand—they’ll help keep oysters cold and juicy.
Seafood Platter How-To Video
FAQs
When it comes to seafood, it’s generally best to stick with white wines. Think in terms of the weight of the food: light, delicate shellfish is best paired with light, delicate wines. That said, my opinion is that the best wine pairing is whatever you enjoy drinking! Here are some ideas:
– Oysters: reach for dry, acidic wines like Pinot Gris, Sauvignon Blanc, Muscadet, rosé, and, of course, Champagne (or sparkling wine!)
– Lobster: go for a more full-bodied wine like Chardonnay or rosé that can stand up to the bolder, buttery flavor of lobster
– Crab: try a bright, citrusy Riesling to bring out the delicate sweetness of crab meat
– Shrimp: choose a gentler wine, like pinot grigio or a light and fruity rosé, to pair with the mild flavor of shrimp and the sharpness of cocktail sauce
Learn more about pairing in my Wine Pairing 101!
Keep it refrigerated until just before serving, then be sure to serve over ice (add salt to the ice to keep it colder for longer)! You might have to keep refreshing the ice depending on the temperature of the room (or outdoors).
You can cook the lobster and crab legs 1 to 2 days in advance and store in the fridge until ready to serve. Everything else should wait until you’re ready to serve.
The most important question to consider is whether this is an appetizer or a main course. As a main course, you would want each person to get enough of each ingredient. This platter is perfect for two people as a meal, so each person gets a lobster tail, plenty of shrimp, a few oysters, etc.
This would serve 2 people for dinner or approximately 4 people as an appetizer.
Consider smoked tofu, marinated artichokes, grilled mushrooms, or plant-based “seafood” alternatives like vegan shrimp or jackfruit crab cakes.
According to the FDA’s seafood guidelines, seafood shouldn’t be left out for more than 2 hours (1 hour if the temperature is above 90°F).
As long as the board hasn’t been out for too long (see above), you can store leftovers in an airtight container in the refrigerator for 1 to 2 days.
Visit a trusted fish market or ask your local grocery store about fresh, sustainable options. Frozen seafood can also work well, just be sure to thaw it safely in the fridge overnight. Check out the FDA’s best seafood shopping practices!
Show Me Your Seafood Platter
I hope this post inspires you to make this seafood party board. Nothing makes me happier than seeing the beautiful spreads you create from my tips. If you make something inspired by this post, please tag me at @ainttooproudtomeg so I can see and share!
And, if you liked this recipe, please rate and review.
Seafood Charcuterie Board
Ingredients
- Cocktail sauce
- Tartar sauce
- Mignonette
- Raw oysters on the half shell
- Lobster tails cooked
- Snow crab legs cooked
- Steamed shrimp chilled
- Lemon wedges for serving
- Fresh parsley for garnish
- Melted butter
Instructions
- Add a layer of ice to the bottom of a serving platter.
- Add the cocktail sauce, tartar sauce, and mignonette to small bowls, then nestle into the ice in the center of the platter.
- Add oysters, lobster tails, crab legs, and shrimp to separate corners. FIll in the spaces with lemon wedges and parsley.
- Add the melted butter last (or serve on the side) so it stays warm! Make sure to serve with mallets and crackers for eating.
Photos by Haley Hunt Davis of Salt Worth Creative. Food styling with Ryan Norton.
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