Colossal Lobster Tails

Grill Like a Pro with FOGO Charcoal: A Special Lobster Feast with Chef Jason Morse

There’s nothing quite like grilling up a feast with the right tools, and this week on the FOGO Charcoal YouTube channel, we took things to a whole new level. Captain Ron had a very special guest: Chef Jason Morse, Ace Hardware’s National Grilling Spokesperson. Together, they cooked up a showstopper – giant spiny lobster tails – on a Weber Kettle using none other than. FOGO Charcoal Briquets. It was a masterclass in grilling, and the results were nothing short of magical

The star of the show? Those luscious lobster tails, cooked to perfection at 450°F. The secret to their flawless finish? A slow cook over FOGO Charcoal, which delivered a clean, consistent heat that locked in all the sweet, rich flavors of the lobster meat. After a short cooking time, they were removed from the grill when the internal temperature hit 140°F – just the right moment to ensure juicy, tender lobster.

But we didn’t stop there. To elevate the flavor even further, Chef Jason whipped up a batch of his signature Umami Butter – a mouthwatering blend of butter and Chef J’s Rub-a-Dub seasoning. A generous slather of this decadent butter, paired with a squeeze of fresh lemon, took these lobster tails to a whole new dimension. The smoky, savory flavors from the FOGO Charcoal, combined with the umami punch from the butter, created a perfect bite with every single piece.

If you're a fan of grilling, you'll definitely want to tune into this video. And don't miss out on the chance to WIN big! Chef J is generously giving away a complete package of his grilling essentials to one lucky winner. Here’s what you could score:

• All 8 of Chef J’s signature seasonings
• 1 bottle of Fire Honey
• Chef J’s famous brines
• His unique caramels
• Grilling gloves
• Stickers
• Lip balm
• AND an autographed copy of Chef Jason’s cookbook!

It’s a grilling enthusiast’s dream package, and entering couldn’t be easier. To participate, just make sure you’re living in the lower 48 United States, and leave a comment on the video with the hashtag #LOBSTAH. One winner will be chosen at random, and you could be the lucky one to get your hands on all of Chef J’s incredible products.

So what are you waiting for? Fire up your Weber Kettle, grab some FOGO Briquets, and maybe even get inspired to cook up some lobster tails of your own. We promise you’ll want to be part of this sizzling giveaway – and of course, this lobster recipe is one you’ll want to try at home. Don't forget to comment #LOBSTAH for your chance to win!

Catch the full video on the FOGO Charcoal YouTube channel and join us for more grilling tips, tricks, and giveaways! Happy grilling!  Oh, please remember to get out and grill.  Thanks for tuning in while we show you how to BBQ the right way with FOGO!

Directions:

1. Make the Umami Butter by combining the stick of softened butter and 2 teaspoons of Chef J’s Rub-a-Dub seasoning.  Set aside for later.
2. Begin the grilling process by pouring a layer of briquets into one side of your grill.  Pile them so that they are all banked to one side. 
3. Fill your chimney starter with FOGO all natural briquets.  Place 2 FOGO Fire Starters on the charcoal grate of the grill and light them using your grill torch.  Place the chimney over the starters and wait approx.. 10 minutes.  There should be fire coming out of the top and the top coals should be beginning to turn grey.  Dump the lit coals in a line over the pile of charcoal that you set out earlier.  Place the cooking grid in the grill and close the dome with vents open.
4. Using the kitchen shears, cut a slit down the top of the lobster tail, stopping just before you get to the tail fins.  At the bottom of the tail, turn the scissors and on each side, make a ½” slit at a 90° angle to the original cut down the tail.    Now separate the meat from the shell, pull the meat out bringing it up through the two small slits that you cut and lay the meat on top of the tail.  Be sure to remove the sand vein aka “poop chute”.
5. Coat each tail meat with a light coat of the EVOO and sprinkle the Chef J’s Rub-a-Dub seasoning on the meat.  Insert a Meater+ Thermometer into one of the tails at the thickest part of the meat.  Set the alert for 140°.  Place the tails on the indirect side on the cooking grate with the wide side of the tail facing the heat.  Close the lid and cook until the Meater says they have hit 140°.  Remove them from the grill to a cutting board and place a smear of Umami butter then let them rest for 5 minutes prior to serving..