Cashew Free Paleo Lobster Tails with Garlic Ghee
Lobster tails feel like a restaurant-level splurge, but this broiled preparation brings that same dramatic, impressive result straight to your home kitchen with minimal fuss. The butterfly cut exposes the meat so it catches the heat perfectly, developing those gorgeous lightly charred edges while staying tender and juicy all the way through. Everything gets bathed in a garlic ghee that's built from scratch — minced garlic bloomed in rich, nutty ghee, then brightened with fresh lemon juice and given a gentle kick from smoked paprika and red pepper flakes. It's the kind of sauce that makes you want to tip the pan and catch every last drop. For anyone navigating tree nut concerns, this recipe is naturally free of the usual suspects — no nut-based butters, no hidden blended sauces, just clean, whole ingredients that speak for themselves. A scatter of fresh parsley and a squeeze of lemon at the end keeps things vibrant and fresh. Whether you're cooking for a special occasion or just treating yourself on a Tuesday, this one absolutely delivers.
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!