A surf-and-surf spread worthy of any occasion, delivered straight from our docks to your door.

Some dinners deserve to be remembered.

Our 6–7 oz. Maine lobster tails are the centerpiece that earns that — meaty, tender, and rich with the clean, briny flavor that only comes from wild-caught North Atlantic lobster. Four tails is enough to feed a table, impress a crowd, or turn an ordinary night into something people talk about long after the plates are cleared.

And right now, every order includes a full pound of jumbo shrimp, on us.

Each tail is wild-caught by Maine lobstermen committed to the long-term health of the fishery, then flash-frozen at peak freshness so nothing is lost between the ocean and your kitchen. Thaw, prepare, and serve — the quality speaks for itself.

What's Included:

• 4 Maine lobster tails, 6–7 oz. each — wild-caught, flash-frozen at peak freshness
• 1 lb of jumbo shrimp — a generous bonus, free with this offer only
• Prep guide included — everything you need to cook your tails with confidence
• 🚚 Fast Overnight shipping — insulated, packed with coolant, arrives cold and ready

The Get Maine Lobster Promise Our lobster is wild-caught by Maine lobstermen and women who are actively committed to the sustainability of the fishery — fishing practices that protect the resource for generations to come.

Over 80,000 households have flown in the real thing — straight from Maine, straight from us.

FINE PRINT Tails arrive frozen. Thaw in refrigerator overnight before preparing. See included prep guide for cooking instructions.

**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.