Features:

• Succulent, 100% wild-caught Maine lobster 
  
• Pre-split 5-6 oz. tails, ready to eat in 5-6 minutes!
  
• Six to seven Maine Lobster Tails (12-14 split halves) per 2 lbs
  
• Flash-frozen to lock in rich, ocean-fresh flavor
  
• Sustainably harvested and hand-selected
  
• Detailed prep instructions included
  
• Shipped overnight, from Portland Maine
  

Product Details:

Ready to raise the bar on your snack game? Grab your indoor grill, and our pre-split Maine Lobster Tails - perfect for grilling (or broiling) and ready in 5-6 minutes! Just like all our Maine Lobster Tails for sale, but even easier to prepare and serve, our pre-split lobster tails are tender, sweet and guaranteed to please even the most finicky dinner guests. Wild-caught and flash-frozen right from the sea, our Maine Lobster Tails are ready to prepare once thawed without losing any of their freshness.

With six to seven Maine Lobster Tails (12-14 tail halves) per 2 pounds, these pre-split tails are more than enough to feed a crowd! Elevate your appetizer spread or give your guests a first-course that starts off a dinner they’ll never forget.

Easy Grilling Instructions:

• Combine olive oil (or melted butter) and lemon juice in small mixing bowl.
• Brush mixture onto meat side of lobster tails.
• Lightly season with seafood rub.
• Place lobster tails onto grill (shell side down) and cook for 5-6 minutes.
• For optional grill marks on meat, flip tails for 15-20 seconds at end of cook time being careful not to overcook.
• Remove from heat and serve immediately.

More Prep Tips: How to prepare Maine Lobster Tails

Get Maine Lobster™ Promise: Our Maine lobsters are wild-caught by Maine lobsterwo/men dedicated to preserving the sustainability of the Maine lobster industry and engage in practices that ensure its health and vitality. Each lobster is hand-selected with care and humanely by experienced lobster-handling experts and packaged with sustainable, environmentally-friendly materials.

**This time of year, demand for Maine lobster is at its peak. At times, when demand is high and inventory is low, we rely on our trusted partners to the north to ensure a consistent supply. Rest assured, every lobster is wild-caught and flash-frozen to lock in that fresh-from-the-boat flavor. We are extremely selective about the Canadian processors we partner with, choosing only those who meet our high standards for quality and freshness.

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.