All summer long I’ve been dreaming of this board – all my favorite types of seafood at once! This is a fun dinner board to make and is perfect for dinner on the patio or as part of a larger seafood spread. Pair this with a lobster roll board and you’ve got yourself quite a feast. Below you can see everything I used to make this lobster seacuterie board as well as some suggestions for serving it all up.
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Hi, I’m Gretchen - creator of Amazing Charcuterie Boards. I help home hosts and beginners create beautiful, stress-free charcuterie boards with simple rules, realistic portions, and easy styling techniques.
If you’re planning your next board, you may also find these helpful:
→ Charcuterie Board Portion Calculator
→ How to Design a Charcuterie Board (simple rules & layouts)
→ The Best Charcuterie Board Pairings
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Ingredients for this Summer Lobster Charcuterie Board
There are so many ingredients you can add or adjust to this board. Here’s exactly what I used:
- Lobster Meat: buy locally at a fish market if possible – use frozen is also a back up.
- Mussels: cooked in white wine, garlic, thyme
- Shrimp
- Cocktail Sauce
- Cole Slaw
- Cap Cod Potato Chips
- Melted Butter
- Cucumbers
- Burrata
- Tomatoes
- Basil
- Small potatoes cooked with salt and pepper
- Cape Cod Potato Chips
- Corn – steamed and then grilled
- Lettuce
Other Ingredients to Consider on your Lobster Seacuterie
This board is easy to customize based on what’s fresh, what your guests love, or what you have on hand:
- Crab Claws – a great addition if you want to lean even further into a full seafood spread
- Oysters on the Half Shell – if you’re comfortable shucking, these add a beautiful, elegant touch
- Smoked Salmon – rolled or folded on the board for extra color and variety
- Remoulade or Tartar Sauce – a nice alternative to cocktail sauce for the shrimp
- Lemon Wedges – for squeezing over the lobster, shrimp, or mussels
- Fresh Dill – a simple garnish that ties the whole seafood theme together
- Crusty Baguette or Crackers – for scooping up burrata or dipping in melted butter
- Deviled Eggs – a classic summer picnic add-on that works surprisingly well here
- Watermelon Cubes – a refreshing, sweet contrast to the savory seafood
How to Assemble a Lobster Seacuterie Board
Start with your anchors. Place small bowls for cocktail sauce and melted butter on the board first — these act as your focal points and everything else gets arranged around them.
Add the lobster meat and shrimp. Arrange the lobster meat in a mound near the center, and fan the shrimp out around one of the sauce bowls.
Layer in the mussels. Since these are served warm, add them last, right before serving, so they don’t cool down too quickly.
Build out the produce. Use the cucumbers, tomatoes, basil, and lettuce to fill in gaps and add color — tucking basil leaves near the burrata makes for a pretty caprese-style moment.
Add the burrata. Place it whole on a small plate or directly on the board, drizzled with a little olive oil, salt, and pepper.
Fill in the sides. Add the cole slaw, small potatoes, corn, and Cape Cod Potato Chips in their own sections around the edges of the board.
Finish with garnish. A few extra lemon wedges or fresh herbs scattered across the board pull everything together.
Tips for Serving a Lobster Seacuterie Board
Keep seafood cold until serving. Lobster meat and shrimp should stay chilled right up until you’re ready to eat — nestle their bowls into a bed of ice if the board will be sitting out on a warm patio.
Serve mussels warm, separately if needed. If your board will be out for a while, keep the mussels in a small warming dish and add them to the board just before guests arrive.
Give each seafood its own sauce. Cocktail sauce for the shrimp, melted butter for the lobster and mussels: small bowls keep flavors from mixing.
Slice produce last. Cut the tomatoes and cucumbers right before assembling so they stay fresh and don’t release extra moisture onto the board.
Grill the corn ahead
How Far Ahead Can You Prep This Board?
Most of this board can be prepped several hours ahead. The cole slaw can be made up to a day in advance and stored in the fridge. Small potatoes can be boiled and seasoned earlier in the day, then served at room temperature or gently reheated. Corn can be steamed ahead of time and grilled just before serving for the best flavor. Lobster meat, shrimp, and mussels should all be cooked and chilled (or kept warm, for the mussels) as close to serving time as possible to keep the seafood tasting fresh.
More Board Ideas You’ll Love
If you love the ocean-inspired theme, check out my full seacuterie board guide for more ideas on building a seafood-forward spread. For more seafood inspiration, browse Amazing Seafood Charcuterie Boards. Turning this into a full meal for your crew? See more dinner board ideas for inspiration. Not sure how much seafood to buy for your group? Use my portion calculator to plan exact quantities.
