Fructose Free Paleo Lobster Tails with Garlic Ghee
Lobster tails feel like a special-occasion splurge, but this broiled preparation is genuinely straightforward and comes together with a short, clean ingredient list. The butterfly cut exposes the meat so it catches the heat evenly, giving you that lightly charred, restaurant-quality finish right in your own oven. Ghee stands in for butter here, bringing a rich, nutty depth that coats every bite without any of the dairy proteins that can cause issues — and because it's naturally free of fructose, it keeps the whole dish on safe ground. The garlic ghee is the real star: smoked paprika and a pinch of crushed red pepper add warmth and subtle heat, while a splash of fresh lemon juice keeps everything bright and balanced. Fructose-conscious eating can sometimes mean giving up bold, layered flavors, but every ingredient in this recipe earns its place without relying on sweeteners, fruit-heavy sauces, or hidden additives. A scatter of fresh parsley and a few lemon wedges at the end are all you need to make it look as impressive as it tastes.
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!