Sesame Free Paleo Lobster Tails with Garlic Ghee
Lobster tails feel like a splurge-worthy restaurant order, but broiling them at home is genuinely straightforward and the results are absolutely stunning. The butterfly cut exposes the meat so it catches the heat evenly, giving you those gorgeous lightly charred edges with a perfectly opaque, tender center every single time. What really makes this dish sing is the garlic ghee — fragrant, golden, and spiked with smoked paprika, lemon juice, and a pinch of red pepper flakes for just enough warmth. Ghee is a natural fit here, bringing rich buttery flavor without any dairy proteins, and every single ingredient in this recipe is completely free of sesame in any form. No sauces, no oils, no hidden seasonings to second-guess — just clean, bold flavors you can trust. A final spoonful of the pan drippings over the top and a squeeze of fresh lemon takes it right over the edge. Whether you're cooking for a special occasion or just treating yourself on a Tuesday, this one delivers serious wow factor with minimal effort.
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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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