Soy Free Paleo Lobster Tails with Garlic Ghee
Lobster tails feel like a restaurant-level splurge, but this broiled preparation is genuinely approachable and delivers serious flavor with a short ingredient list. The butterfly cut is the real secret here — lifting the meat up over the shell exposes it to direct broiler heat, giving you those gorgeous lightly charred edges while keeping the inside tender and juicy. Ghee stands in beautifully for butter, bringing a rich, nutty depth that pairs perfectly with the smoked paprika and a hit of crushed red pepper flakes in the basting sauce. Because every ingredient is whole and unprocessed — no marinades, no sauces from a bottle — there's zero guesswork about hidden additives sneaking into your meal. The garlic ghee gets built in a single small saucepan and doubles as both a baste and a finishing drizzle, so nothing goes to waste and every bite is coated in that smoky, garlicky goodness. A squeeze of fresh lemon at the table brightens the whole dish and cuts through the richness just enough. Whether you're cooking for a special occasion or just treating yourself on a Tuesday, this one is elegant enough to impress and simple enough to actually pull off.
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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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