High Fructose Corn Syrup Free Paleo Lobster Tails with Garlic Ghee
Lobster tails feel like a restaurant-level splurge, but this broiled preparation brings that same elegance straight to your kitchen with almost no fuss. 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 — minced garlic bloomed in rich, nutty ghee with smoked paprika, a hit of lemon juice, and a pinch of red pepper flakes creates a basting sauce that's deeply savory and just a little smoky. Because every ingredient here is whole and unprocessed, you never have to squint at a label wondering whether a sweetener or additive snuck into your dinner. Ghee is a naturally clean cooking fat, and paired with fresh garlic, real lemon, and quality spices, this dish delivers bold flavor without any shortcuts. A squeeze of lemon and a scatter of fresh parsley at the end brighten everything up and make the platter look genuinely stunning. Whether you're cooking for a special occasion or just treating yourself on a Tuesday, this one is hard to beat.
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!