Gut Friendly Paleo Lobster Tails with Garlic Ghee
Lobster tails feel like a special-occasion splurge, but this broiled preparation is surprisingly straightforward and delivers serious restaurant-level results right from your own oven. The butterfly cut is the real secret here — splitting and lifting the meat over the shell exposes it to direct broiler heat, giving you that gorgeous lightly charred exterior while keeping the inside tender and juicy. Ghee stands in for butter as the fat of choice, and it's a smart swap for anyone keeping grains, dairy proteins, and processed oils off the table, since ghee is clarified to remove the milk solids that can be harder on digestion. The garlic ghee sauce — built with minced garlic, smoked paprika, lemon juice, and a pinch of red pepper flakes — is deeply savory and aromatic without relying on anything inflammatory or gut-disrupting. Every ingredient on this list is clean and whole, so there's no need to scrutinize labels or worry about hidden additives sneaking into your meal. A squeeze of fresh lemon and a scatter of parsley at the end brighten everything up and make the platter look genuinely stunning. This is the kind of dish that feels indulgent but works completely in your favor.
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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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