Pecan Free Paleo Lobster Tails with Garlic Ghee
Lobster tails feel like a splurge, but this broiled preparation is genuinely straightforward and delivers restaurant-level results right in your own kitchen. The butterfly cut exposes the meat so it catches the heat evenly, giving you that gorgeous lightly charred edge with a tender, juicy center. Instead of butter, ghee does the heavy lifting here — it has a rich, nutty depth that pairs beautifully with the garlic, smoked paprika, and a hit of crushed red pepper flakes for gentle warmth. A squeeze of fresh lemon juice in the basting sauce keeps everything bright and balanced so the lobster flavor still shines through. The whole thing comes together in one pan under the broiler, which means minimal cleanup and maximum impact on the plate. Whether you're cooking for a special occasion or just treating yourself on a Tuesday, this is the kind of meal that feels genuinely celebratory without requiring a culinary degree to pull off.
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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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