Lobster tails feel like a special-occasion splurge, but this broiled preparation is surprisingly straightforward and delivers restaurant-quality results right from your home oven. The butterfly cut exposes the meat so it cooks evenly under the broiler, picking up those gorgeous lightly charred edges while staying tender and juicy inside. Ghee stands in for butter here, bringing a rich, nutty depth that pairs beautifully with the smoked paprika, garlic, and a hit of lemon juice — no grain-based ingredients anywhere in sight, which makes it naturally free of rye and any related concerns. The garlic ghee gets built in a small saucepan and brushed on in two stages, so every bite is deeply flavored rather than just surface-seasoned. A finishing scatter of fresh parsley and a squeeze of lemon wedge brightens the whole dish and keeps it feeling light despite the richness. Whether you're cooking for a date night or just treating yourself on a Tuesday, this one is genuinely hard to mess up.
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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.
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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