Begin by butterflying the lobster tails using kitchen shears. Cut through the top shell, stopping just before the tail fin. Lift the lobster meat above the shell and remove excess moisture.

Generously season the lobster meat with paprika, Old Bay seasoning, and salt-free lemon pepper seasoning. Allow it to sit for about 10 minutes.

In a mixing bowl, whisk together all-purpose flour, baking powder, and a pinch of remaining spices to create a smooth coating mixture.

Dip each seasoned lobster tail into buttermilk for 2-3 minutes, letting excess drip off.

Heat vegetable oil in a fryer or skillet to 350°F (175°C).

Dredge the buttermilk-soaked lobster tails in the seasoned flour mixture.

Lower the coated lobster tails into hot oil and fry for 4-5 minutes until golden brown.

Melt butter in a saucepan on low heat, add minced garlic, and sauté until golden.

Once fried, drain lobster tails on a wire rack and serve hot, drizzled with garlic butter.