This is the only lobster tails recipe you’ll ever need and it’s surprisingly simple! The broiled lobster meat is tender, juicy and each bite is full of flavor especially after dipping into the warm garlic lemon butter (or ghee). Serving the lobster tail with zucchini pasta and cashew cream alfredo is just one option, but it’s a pretty good one. Especially for a healthy meal that is completely gluten free, dairy free, but nutrient and flavor full!
Garlic Lemon Lobster Tail
- 4 lobster tails (5 to 6 oz each)
- 1-2 T parsley
- 2 garlic cloves, minced
- ¼ tsp sea salt
- ⅛ tsp black pepper
- 1½ T olive oil
- 1½ T lemon juice
- 5 T ghee or butter, divided
Prepare / Butterfly the lobster tails.
- Using kitchen scissors, cut through the top shell of the lobster tail, stopping at the base of the tail and snipping through the top portion of the meat as you go.
- Flip the tail over to the back side and crack the ribs in the center. This helps in opening the shell.
- Open the shell carefully using thumbs and fingers and loosen meat from the shell (remove vein if present). Lift the meat from the shell, keeping it attached at the base. Press the shell together and set the lobster meat over the top. Most of the lobster meat should be sitting on top of the shell.
Broiling the lobster tails.
- Place rack in center of oven so the meaty tops of the lobster tails will be at least 6 inches from the top heating element. Preheat oven to broil.
- In a small bowl, stir together: 1 parsley, garlic, salt, pepper, olive oil, lemon juice and 2 T butter/ghee.
- Place butterflied lobster tails on a baking pan. Divide garlic lemon butter over the tops of the lobster tails. Then place 1/4 T butter/ghee on each tail.
- Broil lobster tails 10-11 min (adjust time according to weight). When done, lobster meat should be opaque and white in the center.
To make Garlic Lemon Butter / Ghee.
- Drain drippings from the baking pan into a small saucepan and combine with remaining 2 T butter/ghee. Bring to a simmer and remove from heat. Pour over lobster tails or divide into ramekins and use as dipping sauce.
Cashew Alfredo Sauce
- 2 C raw cashews
- 1 1/2 – 2 cups non-dairy milk (almond or coconut)
- 2 tsp lemon juice
- 1 head of garlic (8-10 cloves), roasted
- 1/4 c chopped onion
- 2 tsp olive oil
- 1 T ghee
- 1 tsp sea salt
- 1/4 tsp pepper
- Soak cashews in water at least 6 hours or overnight.
- Cut off the top of garlic, coat with about 1 teaspoon olive oil, wrap in aluminum foil and bake at 350 for 40 minutes.
- Saute onions in 1 teaspoon of olive oil until onions become translucent.
- Strain the cashews.
- Place all ingredients in food processor or high speed blender. (just squeeze the roasted garlic cloves out right into the blender)
- Blend until creamy. If needed, add more almond or coconut milk. (start with 1.5 cups and add more as needed)
- Enjoy over your favorite zoodles or use as a dipping sauce.