Low Sugar Paleo Lobster Tails with Garlic Ghee
Lobster tails feel like a restaurant-level splurge, but this broiled version is surprisingly straightforward and comes together with a short, clean ingredient list. The butterfly cut exposes the meat so it broils evenly, picking up those gorgeous lightly charred edges while staying tender and juicy inside. Ghee stands in for butter here, bringing a rich, nutty depth that pairs beautifully with the smoked paprika and a hit of crushed red pepper — no sweeteners, no fillers, nothing that doesn't belong. The garlic is bloomed directly in the ghee before lemon juice brightens the whole mixture, so every brush of that sauce layers real flavor onto the meat. It's the kind of dish that looks impressive on a platter with fresh parsley and lemon wedges but asks very little of you beyond a broiler and a basting brush. For anyone keeping a close eye on what goes into their food, this recipe is refreshingly transparent — every ingredient earns its place and nothing is hiding in a sauce packet or a pre-made marinade.
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Learn more →Ingredients
4 servings
- 4 lobster tails (6–8 oz each), thawed if frozen
- ½ tsp kosher salt
- ¼ tsp black pepper
For the garlic ghee
- 4 tbsp ghee
- 4 cloves garlic, minced
- 1 tbsp fresh lemon juice
- ½ tsp smoked paprika
- ¼ tsp crushed red pepper flakes
For serving
- 2 tbsp fresh parsley, finely chopped (optional)
- 1 lemon, cut into wedges (optional)
Instructions
- 1
Position an oven rack about 6 inches from the broiler element and preheat the broiler to high. Line a broiler-safe baking sheet or broiler pan with foil.
- 2
Using kitchen shears, cut straight down the center of each lobster tail shell from the open end to just before the tail fan. Use your thumbs to gently pry the shell halves apart and lift the meat up and over the shell, resting it on top while keeping it attached at the base — this is the butterfly cut that exposes the meat for even broiling. Pat the meat dry and season with the kosher salt and black pepper.
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