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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Kingsford® Signature Flavors

Signature Flavors infuse your grilling experience with rich, full-bodied flavor and aroma that’s been known to cause some serious neighbor envy.

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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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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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Let's get grilling

1 Melt butter over low heat. Add Italian dressing, juice of 1/2 lemon, 1 tbsp chopped fresh tarragon, Season-All to taste, red pepper flakes (optional).
2 Remove butter marinade from heat and let cool 15–20 minutes.
3 Cover lobsters liberally with one half of the butter marinade and place lobsters in fridge while you prep your grill (20–30 minutes). We prefer Kingsford® Original briquets for this delicate dish.
4 Place lobster halves on grill, shell side down.
5 Baste periodically with remaining butter marinade often until all gone. If marinade has hardened, place sauce pan on grill to melt.
6 Lobster is done when the meat turns from opaque to white and begins to pull from the shell easily. Less is more with cooking lobster. We prefer 7–9 minutes max when grilling over direct heat.
7 Garnish with grilled lemons, oranges, limes and fresh tarragon.
Cooking for 2 people


  • lobsters (cut lengthwise in half, rinse out unwanted matter, leaving tail meat in)
  • salted butter
    0.5 lb.
  • Italian dressing
    0.5 cup
  • lemon
  • fresh tarragon (may substitute fresh dill and/or fresh parsley)
    1 tbsp.
  • Season-All (to taste)
  • red pepper flakes (optional)
    0.5 tsp.

For safe meat preparation, reference the USDA website.

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