Pescatarian 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 right from your home oven. 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. Ghee stands in for butter as the base of the basting sauce, bringing a rich, nutty depth that pairs beautifully with the smoked paprika, garlic, and a hit of lemon juice. A pinch of crushed red pepper flakes rounds everything out with just enough warmth to keep each bite interesting without overpowering the natural sweetness of the lobster. Since every ingredient here is whole and clean, there's no need to scan labels or worry about hidden additives sneaking into what should be a pure, indulgent dish. Serve with extra lemon wedges and a scatter of fresh parsley, and this becomes the kind of meal that looks far more impressive than the effort it actually took.
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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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