Paleo Lobster Tails with Garlic Ghee
Lobster tails feel like a special-occasion splurge, but this recipe makes them genuinely achievable on a weeknight — and the result is absolutely stunning. The butterfly cut exposes the meat so it broils up beautifully, picking up a light char at the edges while staying tender and juicy all the way through. Instead of butter, ghee carries the garlic, smoked paprika, lemon juice, and a pinch of red pepper flakes into a sauce that's rich, fragrant, and completely grain- and dairy-free in the traditional sense. Ghee is the real hero here — it has a higher smoke point than butter and a deep, nutty flavor that pairs with seafood in a way that feels almost indulgent. A quick brush halfway through broiling keeps every inch of the meat coated and glossy. Finished with fresh parsley and a squeeze of lemon, each tail looks like something you'd order at a white-tablecloth restaurant. This recipe serves four, making it a perfect centerpiece for a dinner party or a luxurious date-night meal at home.
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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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