Begin by butterflying the lobster tails. To butterfly, simply cut a lengthwise slit through the center, top of the shell, stopping just before the tail fins using kitchen shears. Spread the shell open and pull out the meat in one piece. Close the shell and place the meat over the shell.

In a small bowl, combine paprika, salt-free lemon pepper seasoning, and old bay seasoning. Season the lobster tail meat with the spice blend on both sides. Add the remaining spices to the all-purpose flour along with the baking powder.

Place the lobster tails in buttermilk and let it sit for a couple of minutes while you heat the oil.

Heat the oil to 350 degrees F. Coat the lobster tails in the seasoned flour, shaking off any excess flour.

Fry the lobster tails for 4-5 minutes. While the lobster tails fry, prepare the garlic butter sauce.

Add the butter to a small skillet and cook over medium-high heat. Once the butter melts, stir in the fresh garlic and cook until the garlic is fragrant and toasty. Serve the lobster tails with the garlic butter sauce, lemon wedges, and enjoy.