Place the potatoes in a large saucepan and fill with water to cover the potatoes. Bring to a boil and cook for 10 minutes until tender. Preheat your oven to 400°F/200°C/Gas 6. Drain the potatoes, pat dry, and add them to a large bowl. Add the olive oil and herbs to the potatoes and toss to combine. Transfer to a baking sheet and bake in the oven for 20 minutes. Remove from the oven and set aside to cool.

Preheat your oven to 400°F/200°C/Gas 6. Line a baking sheet with foil and spray with cooking spray. Place the corn cobs on the baking sheet, season with salt and pepper, and place a pat of butter on each one. Bake for 35-40 minutes until the corn starts to brown. Remove the corn from the oven, cut them in half, brush each with melted butter and sprinkle Parmesan cheese on top. Set them aside.

Drain, wash, and pat dry the shrimp. Sprinkle with 1 tablespoon of Cajun spice and toss to coat. Cover and place in the refrigerator for 10 minutes. Place the butter, garlic, and remaining Cajun spice in a sauté pan over low heat and let it melt, stirring occasionally. Add the marinated shrimp and cook for 5-6 minutes, tossing often, until cooked through. Set the shrimp aside.
Drain, wash, and pat dry the shrimp. Sprinkle with lemon pepper and fresh lemon juice, and toss to coat. Cover and place in the refrigerator for 10 minutes. Place the butter and garlic in a sauté pan over low heat and let it melt, stirring occasionally. Add the marinated shrimp and cook for 5-6 minutes, tossing often, until cooked through. Set the shrimp aside.

Half-fill a large pot with water and season generously with Old Bay Seasoning and sea salt. Add the crab legs, bring to a boil, and cook for 3-5 minutes until hot. Remove and set them aside. Repeat with the lobster tails and set them aside. Prepare the mussels as directed on the packaging. Ensure that the shells have open. Discard any closed shells.

Fill suitable size ramekins or bowls with the sauces, sauerkraut, and crab salad and set them aside. Place butter pats in a dish.

Place groups of crab legs, snow crab legs, and lobster tails in three corners of your board. Use parsley to surround the seafood as garnish if desired.

Place the filled ramekins/bowls around the board between the seafood already set down.

Fill the open spaces with prepared vegetables, mussels, shrimp, smoked salmon, and crackers.

Garnish the board with lemon wedges and fresh herbs. Add tongs and spoons for serving. Enjoy!