Lactose 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 list of clean, whole-food ingredients. The butterfly cut is the real secret here — splitting and lifting the meat over the shell exposes it to direct broiler heat, giving you those lightly charred edges and perfectly opaque, tender flesh every time. Ghee is the star of the sauce, and it's a smart swap for butter since it's made by cooking off the milk solids, leaving behind pure, rich fat that's naturally free of lactose. Garlic, smoked paprika, lemon juice, and a pinch of red pepper flakes round out the basting sauce into something that smells absolutely incredible the moment it hits the pan. Brushing the tails twice — once before broiling and once halfway through — builds layers of flavor and keeps the meat juicy rather than dry. A final drizzle of the pan drippings and a squeeze of fresh lemon right before serving ties everything together with a bright, buttery finish that feels far more indulgent than the ingredient list suggests.
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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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