Rinse lobster tails. Cut a slit-down center, carefully. Pull lobster meat up and partially out and place it on top of the shell. Do not detach lobster meat from the end of the tail area so lobster stays in place.
In a bowl, add buttermilk and hot sauce. Whisk well. Add lobster tail to the mixture. Let soak 5 minutes, room temperature.
In a shallow dish, add dry ingredients plus seasonings. Pour in 23 T of the buttermilk mixture and form small clumps into the flour. This gives the coating a crispy crust.
Shake off excess buttermilk and dredge in flour. Deep fry for 68 minutes until golden brown and fully cooked through. Drain on a brown paper bag. Sprinkle with a dash of sea salt or salt and serve.