Chestnut 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 right in your own kitchen. 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 all the way through. Ghee stands in for butter here, bringing a rich, nutty depth that pairs beautifully with the smoked paprika and crushed red pepper in the garlic sauce — every ingredient is clean and whole-food, exactly what a paleo approach calls for. Tree nuts and chestnuts are nowhere near this recipe, so there's no need to scrutinize labels or worry about hidden ingredients sneaking into your dinner. A quick brush of garlic ghee before and during broiling means the flavor builds in layers, and a final squeeze of lemon brightens everything at the end. Fresh parsley adds a pop of color and a little herbal lift if you want it, though the tails are absolutely stunning on their own. This is the kind of dish that looks wildly impressive on a platter but asks very little of you in terms of time or technique.
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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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