Beef Free Paleo Lobster Tails with Garlic Ghee
Lobster tails feel like a restaurant splurge, but this recipe proves they're completely achievable at home with just a handful of clean, simple ingredients. The butterfly cut is the real secret here — it exposes the meat to the broiler's direct heat, giving you that gorgeous lightly charred edge while keeping the inside tender and juicy. A quick garlic ghee made with minced garlic, smoked paprika, lemon juice, and a pinch of red pepper flakes gets brushed on in two rounds, so every bite is deeply savory with just the right amount of heat. Ghee is the fat of choice throughout, which keeps things grain-free and dairy-casein-light while delivering a rich, buttery flavor that pairs beautifully with sweet lobster meat. The whole thing comes together under the broiler in under fifteen minutes, making it an impressive but low-stress centerpiece for a weeknight dinner or a special occasion. A squeeze of fresh lemon and a scatter of parsley at the end brighten everything up without competing with those bold, smoky flavors. Whether you're cooking for guests or just treating yourself, this one delivers serious wow factor with minimal effort.
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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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