Carrageenan 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. Ghee stands in for butter here, bringing a rich, nutty depth that pairs beautifully with the garlic, smoked paprika, and a hit of lemon juice — and unlike many store-bought finishing sauces or flavored butters, every ingredient in this recipe is clean and easy to verify. Carrageenan, a common additive used as a thickener or emulsifier, can sneak into dairy-adjacent products, but ghee in its pure form sidesteps that concern entirely. The crushed red pepper flakes add just enough warmth to keep things interesting without overwhelming the natural sweetness of the lobster. A scatter of fresh parsley and a squeeze of lemon at the end brightens the whole dish and makes it look as impressive as it tastes. Whether you're cooking for a date night or just treating yourself, this one is worth every minute.
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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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