Legume Free Paleo Lobster Tails with Garlic Ghee
Lobster tails feel like a restaurant splurge, but broiling them at home is genuinely one of the easiest ways to pull off an impressive dinner. 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 here 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. Ghee is a natural fit for this kind of recipe because it handles heat beautifully and adds a buttery depth without any of the dairy solids that can burn. Every ingredient on this list is clean and straightforward, so there's no need to scrutinize labels for hidden legume-derived fillers, oils, or additives that sometimes sneak into store-bought sauces and seasonings. A scatter of fresh parsley and a squeeze of lemon wedge at the end brightens the whole plate and makes it look like you really put in the effort. This is the kind of dish that feels celebratory on a Tuesday.
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!