Pistachio 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 from your home oven. The butterfly cut exposes the meat so it catches the heat evenly, giving you that gorgeous lightly charred edge with a tender, juicy center. Ghee stands in for butter here, bringing a rich, nutty depth that pairs beautifully with the smoked paprika and a hit of crushed red pepper flakes — it's a garlic sauce you'll want to drizzle on everything. Because the ingredient list is clean and focused, there's no need to scan labels for hidden nut-based oils or worry about cross-contact from mixed pantry staples. The lemon juice brightens the whole dish at the end, cutting through the richness just enough to keep each bite feeling fresh. Whether you're cooking for a date night or just treating yourself on a Tuesday, this one comes together with minimal fuss and maximum payoff.
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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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