Paraben Free Paleo Lobster Tails with Garlic Ghee
Lobster tails feel like a special-occasion splurge, but this broiled preparation is surprisingly straightforward and delivers serious restaurant-level results at home. The butterfly cut exposes the meat so it cooks evenly under the broiler, picking up those gorgeous lightly charred edges while staying tender and juicy inside. Instead of butter, ghee carries the garlic, smoked paprika, and a hit of lemon juice — it browns beautifully and adds a rich, nutty depth that feels completely indulgent without any dairy concerns. Many store-bought sauces and seasoning blends sneak in synthetic preservatives, so building the basting sauce from scratch with whole, recognizable ingredients keeps everything clean and straightforward. The smoked paprika and crushed red pepper flakes give the ghee a gentle warmth and color that makes the finished dish look as impressive as it tastes. A squeeze of fresh lemon and a scatter of parsley at the end brighten everything up and make it feel polished enough for a dinner party but easy enough for a weeknight treat.
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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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