Remove the shell by cutting through the spine of the shell from the top down to where the tail begins. Use kitchen shears for this.

Flip the lobster over in your hands so that the belly side is facing you. Using your thumbs press down strongly to crack all the ribs that go across the lobster. Then using both hands squeeze both sides simultaneously working your way all the way down including the tail.

At this point, you should be able to pull the shell apart on the belly side as if you were opening a large book with both hands. Remove all but the tail.

Mix spices together in a small bowl or ramekin.

Make the dredge by mixing together the corn flour, starch, and a half the remaining spice mix

Make an egg wash by combining the eggs and buttermilk in a bowl and mixing well.

Score the bottom side of the shell-less tail. This will prevent curling when frying.

Dry the lobster then season it with a third of the Creole spice mix.

Dredge the seasoned lobster tail in the flour mix, then dip into the egg wash, and lastly cover fully with panko crumbs

Fry the lobster at 350 degrees for 4-5 minutes depending on size.

The lobster is good to go right out of the fryer. This step is optional but recommended for next-level flavor.

Place the last of the spice mix in a bowl. Add a cup of hot grease from the fryer and mix well. Brush the spiced oil onto the lobster and serve.