An American Story

The history of grilling at Kingsford is a classic American story. It all started in 1919 when Edward G. Kingsford helped Henry Ford procure a stretch of timberland to supply wood for his auto plants.

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Kingsford® Preserve the Pit

Kingsford remains committed to celebrating Black barbecue culture by launching the second year of Preserve the Pit and doubling the investment in aspiring barbecue professionals.

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American Pride

An American-made company founded over 100 years ago, Kingsford has a lot to be proud of. Our employees have been continuing the family tradition in backyards across the nation.

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Grilled Lobster Tails

A rich and luxurious entrée, lobster tails make any meal a special occasion. Prepare them on your charcoal grill for premium flavor.

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Cooking for 2 people


  • 2 lobster tails
  • unsalted butter

1 Food Prep

First, cut lengthwise down the center to split the lobster meat in half. You can split them completely, or not cut all the way through the bottom shell, so you can lay the tail flat like a book.

Next, prepare some melted, unsalted butter for basting. You want to baste before, during and after placing the tails on the grill.

2 Grill Prep

Fuel: We recommend Kingsford® Original Charcoal Briquets. Consider adding your favorite smoking wood, like Kingsford™ BBQ Smoking Chips or Chunks to the coals, or, as an alternative, Kingsford® Charcoal with Applewood pairs well with lobster.

Method: Two-Zone Method

Temp: 400°F (Medium Heat)

3 The Cook

  • When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.

  • Baste the lobster tails with the butter before placing them on the grill.

  • Place the lobster tail meat-side down on the hot side of the grill, and allow it to cook for 2 to 3 minutes until the meat begins to turn white and becomes slightly charred. 

  • Flip the lobster tail shell-side down and move it to the cooler side of the grill. 

  • Baste the lobster meat with the butter again, then cover the grill. 

  • Allow the lobster tail to cook for another 4-6 minutes, until the shell is red and the meat is white and slightly firm, and reaches an internal temperature of 145°F on a digital meat thermometer.

  • Remove the lobster tails from the grill and plate.
  • Brush the lobster meat again with butter and serve immediately.

For safe meat preparation, reference the USDA website.

5 Reviews
Rated 5 out of 5 by from The meat stayed moist and Smokey!! This was so easy to make from prep to mealtime. The lobster meat stayed so juicy and the smoky flavor added a great flavor. The basting kept the meat from getting dried out and tough to chew. I definitely added this one to my favorite recipes.
Date published: 2023-11-13
Rated 5 out of 5 by from Simplest feast ever I love lobster tails but have always been too afraid to try to cook them but this recipe was so simple that I just had to try it. The step by step instructions were terrific and I didn’t ruin it. The taste was so satisfying that I might even make it again.
Date published: 2023-10-24
Rated 5 out of 5 by from Sweet and Succulent This recipe is amazing. The lobster is rich, succulent, luxurious and smokey. I would recommend a whole tail per person, it's so good, you're going to want more.
Date published: 2023-06-15
Rated 5 out of 5 by from Simple but very good I wanted to add some spice to this recipe, but my wife stopped me and I'm glad she did. I'd still like to add some lemon next time and perhaps a bit of salt, but this is so simple and it tasted great!
Date published: 2023-05-27
Rated 5 out of 5 by from Wonderful lobster I just used salted butter and a lil cayenne pepper for that extra kick
Date published: 2022-05-19
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