Every lobster has a crusher claw and a pincer claw. This is the crusher — the one built to break open sea urchins and shellfish, which means it's built thick, dense, and loaded with meat.

We pull these from our biggest North Atlantic lobsters and sell the claw on its own, because sometimes you don't want the whole animal, you just want the best part of it.

Pre-cooked, ready in minutes, one claw easily feeds one very happy person. Comes with a branded wooden mallet. You'll use it.

PREP TIPS:

1. Thaw. Overnight in the fridge, or a cold water bath if you're impatient (we don't blame you).

2. Steam. 5–7 minutes, just until heated through — it's already cooked, you're just warming it up.

3. Melt. Butter, on the stove or in the microwave. This is not optional.

4. Crack. Grab the mallet. One good hit does it.

5. Eat. No plate required.

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.