Xanthan Gum 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-level results right from your home oven. The butterfly cut is the real secret — lifting the meat up over the shell exposes it to direct broiler heat so you get that gorgeous, lightly charred exterior while the inside stays tender and juicy. The garlic ghee is where all the flavor lives: minced garlic bloomed in rich ghee, then brightened with fresh lemon juice and layered with smoked paprika and a hint of crushed red pepper for just enough warmth. Ghee is the natural fat of choice here, bringing a nutty, buttery depth without any dairy solids, and every single ingredient in this recipe is clean and straightforward — no stabilizers, no fillers, nothing to second-guess on a label. For anyone navigating thickeners and additives in packaged sauces or flavored butters, this from-scratch garlic ghee is a breath of fresh air. A final spoonful of pan drippings over the finished tails and a squeeze of lemon wedge is all the finishing touch you need. Elegant enough for a dinner party, simple enough for a weeknight treat.
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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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