Start off by carefully cleaning the lobster tails. Place them on a cutting board, and using a sharp knife, make a clean cut through the center of the shell, being careful not to cut the meat beneath. This will make it easier to access the meat later.

In a bowl, combine the buttermilk, melted butter, and lemon pepper seasoning. This mixture will not only flavor your lobster but also tenderize it, enhancing its natural sweetness.

Add the halved lobster tails to this concoction, making sure each piece is generously coated. Cover and let them marinate in the refrigerator for about 30 minutes.

While the lobster is soaking up those delicious flavors, it’s time to blend our dry ingredients. In a separate bowl, whisk together the flour, baking powder, sweet paprika, Old Bay spice, smoked paprika, garlic, and ground mustard powder. This is the coating that will give our lobster tail that delightful crunch.

Choose a deep frying pan and fill it with enough oil to submerge the lobster tails halfway. Heat the oil on medium-high until it reaches 350°F (175°C). You can test the temperature by dropping a small piece of batter into the oil—if it sizzles immediately, you’re ready to go.

Remove the lobster tails from the marinade one at a time, letting any excess buttermilk drip off. Dredge each tail in the flour mixture, ensuring it’s fully coated. Shake off any extra flour. This is where the real flavor begins to build.

Carefully lower the coated lobster tails into the hot oil. Fry for 4 to 5 minutes, flipping once to ensure even cooking. The goal is to achieve a golden-brown crust while maintaining that tender, juicy meat on the inside.

Once cooked, transfer the lobster tails to a paper towel-lined plate to drain excess oil. Serve them hot with a wedge of lemon for that added zing.