Buy Lobster Claws HOT!
Frozen lobster claws are back culled from hard-shell lobsters, fully cooked, scored and ready to enjoy! Buy more and SAVE. There are 5-8 claws per pound. Supersize with our colossal claws at 3-5 claws per pound!
buy lobster claws
Buy lobster claws online from the cold waters of the North Atlantic, our cocktail lobster claws are the biggest of the season. True lobster lovers know that the claws are the best part of the lobster.
Sourced sustainably from wild-caught Maine lobsters, your dinner routine will get a much-needed upgrade when you order our fresh lobster claw meat. Lobster claw meat is the premium option to give any meal some extra zing. Our lobster claw meat comes fully cooked, making it ideal to use in lobster rolls, or as the main ingredient in any one of our many chef-prepared lobster recipes, like lobster grilled cheese or a lobster BLTA.
We sustainably source our lobster claw meat directly from independently owned wharfs just a few miles from our headquarters here in Maine and along the expansive Maine coastline. These docks trace all lobster landings to every lobsterman and woman who catches them, and we trace our lobsters to every dock where they landed.
Everyone loves lobster. A little butter, a little candlelight, yum! But, have you ever wondered about the secret life of this tasty crustacean? Here are 100 fun facts you probably never knew about the lowly lobster.
Lobster Claws greatly resembles a lobster from Earth, having yellow eyes that stick out from his dark red body, a darker red shell on his back, a tail, yellow teeth, and pincers for hands. He also has two crossed band-aids on his nose, wears purple pants with a light purple string, and has four legs with two toes each.
Costco focused on the West Coast stores for these bad boys and they went fast...there are just not many lobsters this size that get caught and sold. Let's say you find one, like from GetMaineLobster.com. Now what?
Fresh cooked hand-picked lobster meat. Lobster 207s C/K meat is just what you need. Whether it is in a bowl drizzled with butter or for salads, lobster rolls, pasta sauces and just about anything else. C/K (claw and knuckle only) is available in 2 lb. vacuum-packed bags. Harvested from pristine Maine waters, our succulent lobster meat is cooked and prepared by hand. With a fresh-from-the-sea taste, our frozen lobster meat is ready to eat, with absolutely no preservatives.
I hate to say it, but our beloved hand spliced lobster claws and tethers are fading out. Despite having been a staple for decades, many traditional lobster claws and tethers made from three-strand rope no longer meet product certification requirements now part of ACCT Standards. While newer belay technologies have been introduced to the market in recent years, the simplicity, durability, and low cost of dual-leg lanyards makes them a popular choice for a wide range of operators. Now the lobster claw is back with updated materials designed to comply with modern equipment standards.
New ropes such as the New England Multiline have been manufactured to meet modern standards, but the questions still arise; who spliced these claws, when were they made, were they tested, and are they properly labeled for easy identification? Without these questions answered, hand-spliced lanyards may not be suitable for your operation, even if they are made from newer certified ropes.
EZ Adjust Y Lanyards are made of ANSI-rated components with sewn rope terminations. You can choose between a girth hitch and triple-lock carabiner for attaching to your harness and small or large snap hooks to best suit your application. The grippy solid-braid rope construction is easy to inspect and resists slip, ensuring adjustments stay locked in place. The design matches the feel of three-strand lobster claws without the unraveling and unsightly spliced ends and each unit comes labeled with a manufacture date to help keep track of your equipment. EZ Adjust lanyards even meet ANSI Z359.3 standards for adjustable positioning lanyards making them compliant for use by staff.
Lobsters are a family (Nephropidae, synonym Homaridae[2]) of marine crustaceans. They have long bodies with muscular tails and live in crevices or burrows on the sea floor. Three of their five pairs of legs have claws, including the first pair, which are usually much larger than the others. Highly prized as seafood, lobsters are economically important and are often one of the most profitable commodities in the coastal areas they populate.[3]
Although several other groups of crustaceans have the word "lobster" in their names, the unqualified term "lobster" generally refers to the clawed lobsters of the family Nephropidae.[4] Clawed lobsters are not closely related to spiny lobsters or slipper lobsters, which have no claws (chelae), or to squat lobsters. The most similar living relatives of clawed lobsters are the reef lobsters and the three families of freshwater crayfish.
Lobsters are invertebrates with a hard protective exoskeleton.[5] Like most arthropods, lobsters must shed to grow, which leaves them vulnerable. During the shedding process, several species change color. Lobsters have eight walking legs; the front three pairs bear claws, the first of which are larger than the others. The front pincers are also biologically considered legs, so they belong in the order Decapods ("ten-footed").[6] Although lobsters are largely bilaterally symmetrical like most other arthropods, some genera possess unequal, specialized claws.
Lobster anatomy includes two main body parts: the cephalothorax and the abdomen. The cephalothorax fuses the head and the thorax, both of which are covered by a chitinous carapace. The lobster's head bears antennae, antennules, mandibles, the first and second maxillae. The head also bears the (usually stalked) compound eyes. Because lobsters live in murky environments at the bottom of the ocean, they mostly use their antennae as sensors. The lobster eye has a reflective structure above a convex retina. In contrast, most complex eyes use refractive ray concentrators (lenses) and a concave retina.[7] The lobster's thorax is composed of maxillipeds, appendages that function primarily as mouthparts, and pereiopods, appendages that serve for walking and for gathering food. The abdomen includes pleopods (also known as swimmerets), used for swimming, as well as the tail fan, composed of uropods and the telson.
Lobsters of the family Nephropidae are similar in overall form to several other related groups. They differ from freshwater crayfish in lacking the joint between the last two segments of the thorax,[10] and they differ from the reef lobsters of the family Enoplometopidae in having full claws on the first three pairs of legs, rather than just one.[10] The distinctions from fossil families such as the Chilenophoberidae are based on the pattern of grooves on the carapace.[10]
Typically, lobsters are dark colored, either bluish-green or greenish-brown, to blend in with the ocean floor, but they can be found in many colors.[12][13] Lobsters with atypical coloring are extremely rare, accounting for only a few of the millions caught every year, and due to their rarity, they usually are not eaten, instead being released back into the wild or donated to aquariums. Often, in cases of atypical coloring, there is a genetic factor, such as albinism or hermaphroditism. Special coloring does not appear to affect the lobster's taste once cooked; except for albinos, all lobsters possess astaxanthin, which is responsible for the bright red color lobsters turn after being cooked.[14]
Research suggests that lobsters may not slow down, weaken or lose fertility with age and that older lobsters may be more fertile than younger.[43] This longevity may be due to telomerase, an enzyme that repairs long repetitive sections of DNA sequences at the ends of chromosomes, referred to as telomeres. Telomerase is expressed by most vertebrates during embryonic stages but is generally absent from adult stages of life.[44] However, unlike most vertebrates, lobsters express telomerase as adults through most tissue, which has been suggested to be related to their longevity. Telomerase is especially present in green spotted lobsters - whose markings are thought to be produced by the enzyme interacting with their shell pigmentation.[45][46][47] Lobster longevity is limited by their size. Moulting requires metabolic energy, and the larger the lobster, the more energy is needed; 10 to 15% of lobsters die of exhaustion during moulting, while in older lobsters, moulting ceases and the exoskeleton degrades or collapses entirely, leading to death.[48][49]
Like many decapod crustaceans, lobsters grow throughout life and can add new muscle cells at each moult.[50] Lobster longevity allows them to reach impressive sizes. According to Guinness World Records, the largest lobster ever caught was in Nova Scotia, Canada, weighing 20.15 kilograms (44.4 lb).[51][52]
Lobsters are omnivores and typically eat live prey such as fish, mollusks, other crustaceans, worms, and some plant life. They scavenge if necessary and are known to resort to cannibalism in captivity. However, when lobster skin is found in lobster stomachs, this is not necessarily evidence of cannibalism because lobsters eat their shed skin after moulting.[54] While cannibalism was thought to be nonexistent among wild lobster populations, it was observed in 2012 by researchers studying wild lobsters in Maine. These first known instances of lobster cannibalism in the wild are theorized to be attributed to a local population explosion among lobsters caused by the disappearance of many of the Maine lobsters' natural predators.[55]
Symbiotic animals of the genus Symbion, the only known member of the phylum Cycliophora, live exclusively on lobster gills and mouthparts.[57] Different species of Symbion have been found on the three commercially important lobsters of the North Atlantic Ocean: Nephrops norvegicus, Homarus gammarus, and Homarus americanus.[57] 041b061a72