Eggless Paleo Lobster Tails with Garlic Ghee
Lobster tails feel like a special-occasion splurge, but this broiled preparation is genuinely straightforward and delivers 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 inside. The real star is the garlic ghee — fragrant, golden, and spiked with smoked paprika, lemon juice, and a pinch of red pepper flakes — which gets brushed on twice so every bite is deeply flavored. Ghee is a natural fit here, bringing rich buttery depth without any dairy proteins, and the whole ingredient list is clean and straightforward with nothing hidden to worry about. Because the recipe relies entirely on whole, unprocessed ingredients, it sidesteps the usual concern of sneaky additives that can show up in store-bought sauces or flavored butters. A finishing scatter of fresh parsley and a squeeze of lemon wedge brightens everything up and makes the platter look as impressive as it tastes. This is the kind of dish that feels indulgent but comes together with minimal fuss — perfect for a weeknight treat or a low-key dinner party centerpiece.
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!