Pano’s & Paul’s, nestled in Atlanta’s Buckhead neighborhood, was a beloved institution—for me and for countless others. Their menu offered an array of classics: flounder, duck, veal, sirloin, and even chateaubriand. But nothing ever topped the twin fried lobster tails, served simply with drawn butter and lemon. I ordered them every chance I got.
A recent trip to Atlanta after a long absence stirred up old memories and prompted me to check if Pano’s & Paul’s was still around. Sadly, I discovered they had closed just a few years earlier, ending a remarkable decades-long run. Fortunately, I had the pleasure of enjoying their signature dish more than once, and nostalgia inspired me to recreate it at home.
The preparation is surprisingly straightforward—lightly seasoned, thin, crispy batter over perfectly fried lobster tails. I serve mine with clarified butter and a side of homemade honey mustard sauce. Round it out with a couple of hearty sides—like my rich shells and cheese and roasted Brussels sprouts—and you’ve got a feast worthy of their legacy.
And here’s a little time capsule: on one of their early menus, you could get those two glorious lobster tails with sides for just $15.95. Yes, really.
Twin Fried Lobster Tails – A Panos and Pauls Specialty
Note: The batter is intentionally lightly seasoned to preserve the flavor of the lobster.
Twin Fried Lobster Tails
Two cold water lobster tails, butterflied, battered and deep fried
- Prep Time: 30
- Cook Time: 5
- Total Time: 35 minutes
- Yield: 4 tails 1x
Ingredients
- 4 frozen cold water lobster tails
- 1–1/2 cups buttermilk
- 1 cup AP flour
- 1 tsp baking powder
- 1/4 tsp kosher salt
- Warm ghee or clarified butter
- Honey mustard sauce – get the recipe HERE
- Vegetable oil – for deep frying
Instructions
- Mix the flour, baking powder and salt with a sifter or whisk into a shallow bowl
- Preheat the vegetable oil to 350 in a deep fryer or a deep pot large enough to cover the tails. If using a pot make sure the temp is stable before frying
- Rinse the tails and trim the flippers off the bottom, then gently press and break the bottom cross ribs down the center to make them easier to butterfly
- Turn them right side up and cut down the center with kitchen shears, then cut across the shell at the tail a half inch on each side. Open the shell from the top and gently dislodge the meat from the shell with your fingers but do not tear it completely out of the shell. Leave it attached at the tail end
- Close the shell and rest the meat on top
- Let the tail meat dangle and dip each tail in buttermilk, then shake off the excess
- Dredge each tail in the flour mixture until completely coated and shake off the excess. Place the battered tails back on top of their shells
- When the oil is at temperature, place the tails in a fry basket and deep fry for 4 minutes until golden brown, remove from oil and drain briefly
- Serve immediately with the butter, honey mustard and sides