Low FODMAP Paleo Lobster Tails with Garlic Ghee

Total time22 min

Prep time10 min

Cook time12 min

Low FODMAP Paleo Lobster Tails with Garlic Ghee

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Ingredients

4 servings

4 lobster tails (6–8 oz each), thawed if frozen
Wild Caught Lobster Tail 4-6 oz (1 Lobster Tail)Lobster Tail Raw 3 Oz Previously Frozen 1 Count - Each Frozen Raw Lobster Tail 3 Oz - 1 Ct - Each Grab & Go Local Gulf of Maine Lobster Tail Seamazz North Atlantic Lobster Meat
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½ tsp kosher salt
¼ tsp black pepper

For the garlic ghee

4 tbsp ghee
4 cloves garlic, minced
Chef's tip
Swap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat.
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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