Lobster Rolls

Lobster Roll Showdown: Captain Ron vs. Tina Cannon on the Big Green Egg MiniMax

Welcome to another epic grilling battle on the FOGO Charcoal YouTube channel, where we show you how to BBQ the right way with FOGO! This time, it's an all-out Lobster Roll Showdown between Captain Ron and Netflix Barbecue Showdown Champion, Tina Cannon. And trust us, this one got heated—well, as heated as a lobster roll competition can get.

The Contenders: Mayo vs. Butter

In one corner, we have Captain Ron, wielding a creamy, classic lobster roll with mayo, celery, and a sprinkle of celery salt. A true New England-style masterpiece.

In the other corner, we have Tina Cannon, keeping it pure and simple with nothing but lobster meat and a luxurious garlic butter bath. No frills, no extras—just straight-up lobster decadence.

The Star Ingredient: Fresh Maine Lobster

None of this would have been possible without our friends at Get Maine Lobster, who provided the freshest, most succulent lobster tails for this friendly (yet totally serious) competition.  If you want fresh seafood delivered from the dock to your door, check them out.

The Cook: Big Green Egg MiniMax Magic

To prepare for this showdown, they fired up the Big Green Egg MiniMax with the clean-burning, high-quality heat of FOGO Charcoal Briquets. With just the right amount of smokiness and precision heat control, this little powerhouse of a grill turned those lobster tails into buttery perfection.

The Verdict: Who Won?

Well, that depends. Are you Team Mayo or Team Butter? The judges (aka, whoever was lucky enough to taste-test) had a tough time deciding. One thing’s for sure—when you cook lobster on the Big Green Egg MiniMax with FOGO Charcoal, you can’t go wrong.

Want to see all the action for yourself? Check out the full video on our FOGO Charcoal YouTube channel.

And with that, we say…

Captain Ron and Tina Cannon......OUT!!!

Directions:

1. Fill your grill with FOGO Premium All Natural Briquets and prepare for direct grilling over medium high heat.  Start by placing 2 FOGO Fire Starters in your Blazaball and place it in the middle of the coals.  Light the starters using your grill torch and pile a few of the briquets on top while it burns. 
2. Place the lobster tails on the work surface of the BBQ Prep Tub.  Use a Chef’s knife to split the lobster tails down the middle, cutting through each one fully and cutting them in half.  Remove any “mud vein” as Tina likes to call it and use your finger to separate the meat from the shell but do not disconnect it.  Sprinkle each tail with a dusting of Tina’s European Blend seasoning.
3. Place the tais on the cooking surface with the shell side down.  These should cook quickly so keep an eye on them.  Once they hit 135° internal temperature, grab your tongs, flip them over and grill them until they develop a bit of color and sear.  Remove from the grill and transfer them to the BBQ Prep tub.  Chop into bite sized pieces.
4. Place a small pan or cast-iron sauce pan on the cooking grate and add the butter and 3 cloves of chopped garlic.  Cook until fully melted and boiling.  Remove from the grill.
5. Take your basting brush and paint the sides of the buns with the butter/garlic mixture.  Place each bun on the grates on a buttered side. Very quickly, brown them, and use your tongs to flip them over and repeat.  Remove from the grill.
6. Place ½ of the lobster in a bowl.  Use your chef’s knife to dice the celery and add it to the lobster as well as the mayo and celery salt.  Mix to coat.  If need be, add more mayo.  We don’t want them swimming in mayo, just nicely coated.  Think tuna salad.
7. Fill 2 buns with the butter garlic lobster mixture and fill the other two with the lobster salad.
8. Take a taste of each and you decide for yourself, which one reigns supreme?