Artificial Food Coloring Free Paleo Lobster Tails with Garlic Ghee
Lobster tails feel like a special-occasion splurge, but this broiled preparation is surprisingly straightforward and delivers serious restaurant-level results at home. 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. Every ingredient here is exactly what it sounds like — lobster, ghee, garlic, smoked paprika, lemon juice, and a pinch of red pepper flakes — so there's no reason to squint at a label or wonder what's hiding in a sauce packet. Ghee stands in beautifully for butter, bringing a rich, nutty depth that coats the sweet lobster meat without any of the additives or colorings that can sneak into processed condiments and seasoning blends. The garlic is bloomed gently in the ghee before the lemon and spices go in, which means the flavor is layered and aromatic rather than sharp or one-note. A finish of fresh parsley and a squeeze of lemon wedge keeps everything bright and clean on the plate. It's the kind of dish that looks like you spent hours but comes together with nothing more than a broiler, a saucepan, and a handful of whole, honest ingredients.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!