Mushroom Free Paleo Lobster Tails with Garlic Ghee
Lobster tails under the broiler feel like a restaurant-level splurge, but this recipe makes the whole process genuinely approachable at home. The butterfly cut exposes the meat so it cooks evenly and picks up those gorgeous lightly charred edges that make every bite look as good as it tastes. The real star is the garlic ghee — smoked paprika, crushed red pepper flakes, lemon juice, and golden-toasted garlic come together in a sauce that's rich, a little smoky, and just the right amount of spicy. Ghee is a natural fit here, delivering that deep buttery flavor while keeping things completely grain- and dairy-protein-free in line with paleo principles. Because every ingredient is whole and straightforward — lobster, ghee, garlic, citrus, spice — there's no need to scan labels or worry about hidden fillers sneaking into your dinner. A scatter of fresh parsley and a squeeze of lemon at the end keeps it bright and fresh against all that savory richness. Whether you're cooking for a special occasion or just treating yourself on a weeknight, this one delivers serious wow factor with minimal fuss.
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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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