Hazelnut Free Paleo Lobster Tails with Garlic Ghee
Lobster tails feel like a special-occasion splurge, but this broiled preparation is surprisingly straightforward and delivers restaurant-quality results right from your home 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 base of the basting sauce, making it a natural fit for paleo eating while adding a rich, nutty depth that pairs beautifully with the smoked paprika and crushed red pepper flakes. The garlic is cooked low and slow just until golden, so it mellows into something sweet and aromatic rather than sharp. A squeeze of fresh lemon at the end cuts through all that richness and ties everything together. For anyone navigating nut allergies, this recipe is completely clean — every ingredient is straightforward, with no sauces, marinades, or finishing oils that could sneak in hidden tree nut derivatives. It's the kind of dish that looks wildly impressive on the table but asks very little of you in the kitchen.
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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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