Lobster tails feel like a splurge, but they're actually one of the most straightforward proteins you can cook at home — and this broiled version delivers serious restaurant energy with minimal effort. 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. The real star is the garlic ghee: fragrant, slightly smoky from the paprika, and finished with a hit of lemon juice that keeps everything bright and balanced. Ghee is a smart swap for butter here — it's clarified, so it handles the broiler's heat beautifully without burning, and it's a staple in anti-inflammatory, hormone-supportive eating patterns. Smoked paprika and crushed red pepper flakes add depth and a gentle kick without relying on any processed sauces or additives that can sneak in unwanted ingredients. A squeeze of fresh lemon and a scatter of parsley at the end pull the whole plate together. This is the kind of meal that looks impressive enough for a dinner party but is genuinely simple enough for a weeknight treat.
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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.
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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