A Maine Feast Worthy of Your Favorite People

Wild-caught. Hand-harvested. Chef-level made simple. A full coastal celebration for 4.

If you’ve been waiting to host a “wow” dinner without lifting a chef’s knife — this is it.
Crafted for the true Maine lobster lover, this feast brings together everything we’re known for: wild-caught sweetness, small-batch Maine craftsmanship, and the kind of indulgence that turns an ordinary night into a memory.

Here’s what you’re serving:

✨ Sweet + Tender Maine Lobster Tails (4-5 oz, 100% wild-caught)
Petite in size, wicked big in flavor. Hand-harvested from the coldest waters of the Atlantic and flash-frozen at peak freshness. These tails are prized for their delicate texture and naturally sweet, ocean-clean taste.

✨ Maryland-Style Crab Cakes (loaded with juicy meat)
Our take on the East Coast classic — packed with succulent crab and seasoned just right. Customers rave about their sweetness and that perfect crisp-tender bite.

✨ Rich Maine Clam Chowder (made right here in Maine)
Small-batch, crafted locally, and deeply comforting. This chowder tastes like stepping into a warm kitchen on a cold coastal night.

✨ Historic Maine Whoopie Pies (a wicked sweet finish)
From a legendary Maine bakery believed to be the original creator of the “Whoopie.”
Soft, chocolatey, nostalgic — the perfect final note.

A Feast That Feeds 4, 8, or 12 (Beautifully):

• Feast for 4 includes: 4 lobster tails, 4 crab cakes, 1 pint of clam chowder, and 4 whoopie pies.
• Feast for 8 includes: 8 lobster tails, 8 crab cakes, 2 pints of clam chowder, and 8 whoopie pies.
• Feast for 12 includes: 12 lobster tails, 12 crab cakes, 3 pints of clam chowder, and 12 whoopie pies.

From the first butter-dipped bite of lobster to the final chocolate-cream whoopie, this spread is built for connection — birthdays, celebrations, date nights with friends, or “just because we deserve it.”

You bring the people you care about. We’ll bring the rest.

Prep Tips:

• How to prepare Maine Lobster Tails
• How to prepare our Maine Crab Cakes
• How to prepare Maine Clam Chowder
• Learn more about Maine Whoopie Pies

We’ve carefully selected the best materials and shipping services to ensure your order arrives fresh, intact, and ready to impress—from our dock to your doorstep.

• Delivery Days: We ship Monday-Friday for delivery Tuesday-Saturday. Saturday delivery costs $25 extra and may not be available in all areas or on all Saturdays.
• Live Lobster, Fresh Seafood, Frozen Lobster & Appetizers:
  Ships via Priority Overnight or Next Day Air. Choose your delivery date at checkout. FREE SHIPPING on orders over $200!
• Order Deadlines:
  For same-day shipping, order by 9:00 AM EST. We recommend ordering early for special occasions.
• Carriers & Timing:
  We ship with UPS, FedEx, GLS, and OnTrac. Delivery times may vary, especially during holidays or to rural areas. Some addresses may receive deliveries as late as 8-9 PM. For restricted-access addresses, contact customer service before ordering.
• Saturday Deliveries:
  Available in most areas with a $25 fee at checkout (subject to verification).

Pro Tip: Plan ahead for the freshest Maine seafood delivered to your door!

Crusher Claw Prep Guide

1. Thaw
These claws average 16 oz each — big enough that you don't want to rush this. Move them from freezer to fridge the night before, or use a cold water bath (claw sealed, submerge in cold water, change water every 30 minutes) if you're cooking same-day. 

2. Steam
They're already fully cooked, so you're just warming them through. Steam 5–6 minutes — that's it. Any longer and you're just toughening up perfectly good meat for no reason.

3. Melt the butter
While the claw steams, melt your butter. Salted, clarified, garlic — your call. Just don't skip it.

4. Crack it right
Here's the part people get wrong. These claws have thick, dense shells — a crusher claw is built to crush shellfish, so the shell matches the job. Skip the nutcracker. Lay the claw on a cutting board and use the back (spine) of a chef's knife to strike firmly across the shell — one or two solid hits is usually all it takes. It's controlled, it's clean, and it won't turn the meat inside into shrapnel.

5. Eat
Pull the meat out in one piece if you can — that's the reward for cracking it properly. Dunk in butter. Repeat until gone.