Tree Nut Free Paleo Lobster Tails with Garlic Ghee
Lobster tails feel like a special-occasion splurge, but this recipe makes them genuinely approachable for a weeknight dinner that still feels celebratory. The butterfly cut is the real secret here — it exposes the meat to the broiler's direct heat, giving you those gorgeous lightly charred edges while keeping the interior tender and juicy. Ghee steps in as the fat of choice, delivering that rich, buttery flavor without any dairy solids, and it pairs beautifully with the smoked paprika, garlic, and a hit of lemon juice. The garlic ghee gets brushed on in two rounds, so every bite is deeply savory and glossy from the first forkful to the last. Because the ingredient list is so clean — just lobster, ghee, aromatics, and citrus — there's no need to scan labels or worry about hidden additives sneaking in from a bottled sauce or compound butter. A scatter of fresh parsley and a few lemon wedges at the end brighten the whole plate and make it look like something straight out of a restaurant. Whether you're cooking for a crowd or just treating yourself, this one delivers serious flavor with surprisingly little 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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