Breastfeeding Friendly Paleo Lobster Tails with Garlic Ghee
Lobster tails feel like a special-occasion splurge, but this broiled version comes together with minimal fuss and delivers serious restaurant-level flavor. 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. Ghee stands in for butter here, bringing a rich, nutty depth that pairs beautifully with the smoked paprika and fresh lemon juice — and since ghee is clarified, it's a cleaner fat choice that works well when you're being mindful about what goes into your body. The garlic is bloomed gently in the ghee before it ever touches the lobster, which means every brush of that sauce is deeply fragrant and layered with flavor. Fresh parsley and a squeeze of lemon at the end keep things bright and balanced. It's a protein-forward, nourishing meal that feels indulgent without leaning on anything you'd want to avoid right now.
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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)
Can be omittedfresh parsley
- 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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