Macadamia Free Paleo Lobster Tails with Garlic Ghee
Lobster tails feel like a restaurant-level splurge, but this broiled version brings that same drama and richness straight to your kitchen with surprisingly little effort. The butterfly cut is the real secret here — it exposes the meat so it catches the heat evenly, developing those gorgeous lightly charred edges while staying tender and juicy inside. Ghee stands in for butter and does a phenomenal job, carrying the minced garlic, smoked paprika, and a kick of red pepper flakes into every bite. A squeeze of fresh lemon juice in the basting sauce cuts right through the richness and keeps the whole dish feeling bright and balanced. Because every ingredient in this recipe is naturally whole and unprocessed, there's no need to scan labels or worry about hidden nut oils sneaking in from a pre-made sauce or compound butter. Serve these straight from the broiler with lemon wedges and a scatter of fresh parsley, and you've got a centerpiece dish that looks like you spent hours on it.
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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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