Almond Free Paleo Lobster Tails with Garlic Ghee
Lobster tails feel like a special-occasion splurge, but this broiled preparation is genuinely straightforward and delivers restaurant-quality results right from your own oven. The butterfly cut exposes the meat so it cooks evenly under the broiler, picking up those gorgeous lightly charred edges while staying tender and juicy inside. The real star is the garlic ghee — fragrant minced garlic bloomed in rich, nutty ghee with smoked paprika, a hit of lemon juice, and a pinch of red pepper flakes for gentle heat. Every ingredient here is clean and whole-food, so there's no need to scrutinize labels for hidden nut-based oils or fillers that can sneak into store-bought sauces and compound butters. Ghee does all the heavy lifting that butter would in a classic preparation, making this naturally dairy-casein-light and completely free of any tree nut concerns. A final scatter of fresh parsley and a squeeze of lemon wedge at the table keeps things bright and elegant without any extra fuss. Whether you're cooking for a weeknight treat or a dinner party centerpiece, this one is hard to beat.
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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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