Chicken Free Paleo Lobster Tails with Garlic Ghee
Lobster tails feel like a special-occasion splurge, but this recipe makes them genuinely approachable on a weeknight. The butterfly cut is the real secret here — splitting and lifting the meat over the shell exposes it to the broiler's direct heat, giving you those lightly charred edges and perfectly opaque, tender flesh every time. A quick garlic ghee comes together in minutes on the stovetop, layered with smoked paprika, a hit of lemon juice, and a pinch of red pepper flakes for just enough warmth. Brushing the tails twice during broiling — once before and once halfway through — means every bite is deeply flavored and glossy rather than dry. Ghee keeps this firmly in paleo territory while delivering that rich, buttery finish you'd expect from a restaurant plate. A scatter of fresh parsley and a squeeze of lemon wedge at the end brightens the whole dish without complicating it. Whether you're cooking for a date night or just treating yourself, this one delivers serious wow factor with a surprisingly short ingredient list.
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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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