Seed Oil 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 in your own kitchen. 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. Instead of butter or any refined cooking fat, ghee does all the heavy lifting here — it's rich, deeply savory, and completely free of the industrial seed oils that sneak into so many restaurant and store-bought sauces. Smoked paprika and crushed red pepper flakes give the garlic ghee a subtle warmth and complexity that makes each bite feel layered and intentional. A squeeze of fresh lemon at the end cuts through the richness perfectly, keeping the whole dish bright and balanced. Whether you're cooking for a weeknight treat or a dinner party centerpiece, this one is hard to beat.
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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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