Eight big Royal Maine lobster tails. Crab cakes. Chowder. Whoopie pies for dessert.

Everything a table of eight needs, from the first bite to the last, packed at our dock in Portland and shipped to your door.

You set the table. We handled the rest.

What's In Your Box:

• 8 Wild caught 8-10 oz Maine lobster tails that were flash-frozen within hours of harvest
• 8 Maryland style Red Crab cakes, ready to cook
• 4 Points of Maine Clam Chowder, ready to heat
• 8 Traditional Maine Whoopie Pies

Why this exists

Cooking one lobster tail is easy. Cooking eight at once, while plating chowder and keeping the crab cakes warm, is where good hosts start sweating.

So we built the whole meal and wrote down the order of operations. Chowder first. Crab cakes next. Tails last, about ten minutes under the broiler. Dessert needs nothing at all.

How it arrives

Flash-frozen and packed in dry ice at 48 Union Wharf. Thaw in the fridge the night before. Full instructions are in the box.

From the dock

I’ve been shipping lobster out of Portland for fifteen years. The question I hear most around the holidays isn’t “how much?” It’s “can I actually pull this off?”

Yes. This box is how.

— Mark, 48 Union Wharf

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.