Yeast Free Paleo Lobster Tails with Garlic Ghee
Lobster tails feel like a special-occasion splurge, but this broiled preparation is genuinely straightforward and comes together with a short list of clean, whole ingredients. The butterfly cut is the real secret here — splitting and lifting the meat over the shell exposes it to the broiler's direct heat, giving you that lightly charred, restaurant-worthy finish without any complicated technique. Ghee stands in for butter beautifully, bringing a rich, nutty depth that coats every bite, while smoked paprika and a pinch of red pepper flakes add just enough warmth to keep things interesting. A quick bloom of minced garlic in the ghee before it ever touches the lobster builds a sauce that smells absolutely incredible and tastes even better. Because every ingredient here is naturally free of fermented or leavened components, there's no need to scrutinize labels or swap anything out — the recipe just works as written. A squeeze of fresh lemon at the end brightens the whole dish and cuts through the richness in the best possible way. 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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