Pano’s & Paul’s in the Buckhead neighborhood of Atlanta served twin fried lobster tails with drawn butter for years. I was fortunate to enjoy them several times, but all good things come to an end. Pano’s & Paul’s closed after a decades long successful run.
A nostalgic longing led me to recreate their signature dish. It’s surprisingly simple with a lightly seasoned thin, crispy batter. I serve it with clarified butter and my own honey mustard sauce. Add a couple of sides like my incredible shells and cheese with roasted brussels sprouts for a feast!
Read the last item on their menu closely. Yes, you received two lobster tails with sides for only $16.
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 theĀ 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