Cinnamon Free Paleo Lobster Tails with Garlic Ghee
Lobster tails feel like a special-occasion splurge, but this broiled preparation is genuinely straightforward and delivers restaurant-quality results right from your home oven. The butterfly cut is the real secret here — lifting the meat up over the shell exposes it to direct broiler heat, giving you that gorgeous lightly charred edge while keeping the interior tender and juicy. Ghee stands in for butter and brings a rich, nutty depth that pairs beautifully with the smoked paprika and fresh lemon juice in the basting sauce. Warming the garlic low and slow in the ghee before adding the other ingredients coaxes out maximum flavor without any bitterness. For anyone navigating warm-spice restrictions, this recipe is naturally free of cinnamon and similar sweet spices — the heat here comes entirely from a pinch of crushed red pepper flakes, keeping the flavor profile savory and bold. A final spoonful of the pan drippings over the finished tails and a squeeze of lemon wedge is all the finishing touch you need.
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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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