Pork Free Paleo Lobster Tails with Garlic Ghee
Lobster tails broiled to perfection and finished with a pool of garlicky, smoky ghee — this is the kind of meal that feels like a special occasion even on a Tuesday. The butterfly cut technique exposes the meat so it catches direct heat from the broiler, giving you those gorgeous lightly charred edges while keeping the inside tender and opaque all the way through. Ghee brings a rich, nutty depth that butter can't quite match, and when you bloom minced garlic, smoked paprika, and crushed red pepper flakes right into it, the result is an intensely aromatic basting sauce that soaks into every bite. Everything on the ingredient list is naturally free of pork and pork-derived products, so there's no label-reading anxiety — just clean, whole ingredients doing exactly what they should. A squeeze of fresh lemon at the end cuts through the richness and brightens the whole plate. Whether you're cooking for a dinner party or treating yourself on a weeknight, this one delivers serious restaurant energy with a surprisingly straightforward process.
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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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