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Looks like a great haul and nice dinner of fresh seafood plater. The trick to any thick claw cracking is a the back side of a knife. The thicker the claw the heavier the knife. A few strikes 1/4 inch from claw opening and you'll get a nice piece of claw meat. My folks used to work for the crab meat processing industry.
It's quite logical, the strike zone of an object focus point will minimize the amount of shell shatter. The claw just need a Crack not bashing. Wiggle after the Crack is made and viola! Beautiful claw meat presentation.
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