Peanut Free Paleo Lobster Tails with Garlic Ghee
Lobster tails feel like a special-occasion splurge, but this broiled preparation is genuinely straightforward and delivers restaurant-quality results right in your own kitchen. The butterfly cut is the real secret here — lifting the meat up over the shell exposes it to direct broiler heat, giving you that gorgeous lightly charred exterior while keeping the inside tender and juicy. The garlic ghee is where all the flavor lives: minced garlic bloomed in rich ghee, brightened with fresh lemon juice, and given a subtle kick from smoked paprika and red pepper flakes. It gets brushed on twice during cooking so every bite is deeply savory and glossy. Because the ingredient list is clean and straightforward — no sauces, no marinades with hidden additives — you know exactly what's going into the dish, which is a genuine relief when you're cooking for anyone with food sensitivities. Ghee stands in beautifully for butter here, adding a nutty depth that pairs perfectly with the natural sweetness of the lobster. Finish with fresh parsley and a squeeze of lemon, and this is the kind of plate that looks like you spent hours when you really didn't.
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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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