News  Dish on Fish: Seacuterie Board

This coastal twist on an appetizer platter highlights some of the best Massachusetts seafood. The creamy lobster salad, Jonah crab claws with a tangy lemon-caper aioli, and briny oysters with a crisp cider mignonette are complemented by crackers, herbed goat cheese, olives, capers and fall herbs. This seacuterie is a true celebration of New England’s cold-water bounty and the people you share it with. 

Time: ~40 min 

Serves: 6-8 

Ingredients: 

Lobster Salad 

• 1 lb fresh cooked lobster meat, roughly chopped
• 1/4 cup mayo
• 1 tbsp thinly sliced chives
• 1 tbsp lemon zest
• Squeeze lemon juice (optional)
• Freshly cracked black pepper, to taste 

Lemon Caper Aioli (for Jonah crab claws): 

• 1/4 cup mayo
• 1 tbsp chopped capers
• 1/2 tsp Dijon
• 1 tsp lemon zest
• 1/2 tsp lemon juice (or more to taste)
• Freshly ground black pepper 

Cider Mignonette (for oysters) 

• 1/4 cup apple cider vinegar
• 1 tbsp minced shallot
• 1/4 tsp minced fresh thyme
• Freshly cracked black pepper, to taste 

Assembly: 

• 15 Jonah crab claws
• 1 dozen oysters, shucked
• Whole grain crackers
• 3 oz herbed goat cheese
• Castelvetrano olives
• Capers
• Pistachios
• 1 lemon, cut into wedges
• Rosemary sprigs
• Sage 

Directions: 

Make the lobster salad, aioli and mignonette. Chill all until ready to serve. 

For the lobster salad: add ingredients to a medium bowl. Mix gently to combine. 

For the lemon caper aioli: in a small bowl, mix together all ingredients. Taste and add more lemon juice, if needed. 

For the mignonette: in a small bowl, combine ingredients. Mix well. 

Assemble:

Gather a large serving board. Add the crab claws, oysters, and lobster (in a bowl) to the platter in 3 sections. Place the aioli near the crab, the mignonette next to the oysters, and the crackers near the lobster. Place the goat cheese near the crackers. Place the olives and capers in small bowls and place them in an open spot. Add the pistachios to a small bowl or scatter them on the platter. Add the lemons to an open spot on the platter. Tuck the rosemary and sage in open spaces. Add small spoons and knives as needed for serving. 

By Wendy Wills, Seafood Marketing Coordinator