Mold Detox Friendly Paleo Lobster Tails with Garlic Ghee

Total time22 min

Prep time10 min

Cook time12 min

4.6

(25)

Mold Detox Friendly Paleo Lobster Tails with Garlic Ghee

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Ingredients

4 servings

4 lobster tails (6–8 oz each), thawed if frozen
½ tsp kosher salt
¼ tsp black pepper
Ingredient note
Dried black pepper can sometimes contain mold toxins, but the small amount in this recipe—about a pinch per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.

For the garlic ghee

4 tbsp ghee
4 cloves garlic, minced
1 tbsp fresh lemon juice
½ tsp smoked paprika
Ingredient note
Dried smoked paprika can sometimes contain mold toxins, but the small amount in this recipe—about 1/8 teaspoon per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid smoked paprika, please tap it and change its rating to Red.
¼ tsp crushed red pepper flakes
Ingredient note
Dried red pepper flakes can sometimes contain mold toxins, but the small amount in this recipe—about a pinch per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid red pepper flakes, please tap it and change its rating to Red.

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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