Citric Acid 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-worthy results right from your home oven. 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 smoked paprika and a hit of fresh lemon juice — and since ghee is naturally free of the dairy proteins that can sneak citric acid into processed alternatives, it's a clean, confident swap. The garlic is bloomed directly in the ghee until just golden, which mellows its sharpness and builds a sauce that you'll want to spoon over everything on the plate. For anyone navigating citric acid sensitivities, the ingredient list here is refreshingly simple — whole lobster, real garlic, fresh lemon, and spices you can verify yourself, with no preservatives or additives to second-guess. A scatter of fresh parsley and a few lemon wedges finish the dish with brightness and color, making it look as impressive as it tastes.
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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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