Fruits de Mer Seafood Charcuterie Board

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What is a plateau de fruits de mer? Simply put, it’s a seafood platter of raw and cooked shellfish. It’s basically a fish charcuterie board! Plus it’s a super delicious way to enjoy seafood and 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 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-coohie” Board and my Beach-Themed Candy Board.

For more summery ideas, try my Fish Taco Board, Hot Dog Toppings Board, Stone Fruit Salad, Build Your Own Burger Board, BBQ Chicken Board, Bratwurst Board, Caprese Skewers, Antipasto Platter, and Cobb Salad Board.

P.S. 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 and stop the decline of wild fish populations. Check out your local sustainability guide!

Seafood Platter Recipe Ingredients

• 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

Fruits De Mer Platter 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.

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, briney 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. 

How to Keep Your Seafood Platter 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! 

Seafood Platter How-To Video

https://www.instagram.com/p/CtIcauiu5IY/?hl=en

Show Me Your Platter

I hope this post inspires you to make this 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.

Photos by Haley Hunt Davis of Salt Worth Creative. Food styling with Ryan Norton.