1. Prepare the Crust:

1. In a medium bowl, whisk together the buttermilk, 1 tbsp of Cajun seasoning, garlic powder, and black pepper. Add the lobster tails, ensuring they are fully coated. Marinate for 15 minutes.
2. In a separate shallow dish, combine the flour, remaining 1 tbsp Cajun seasoning, paprika, cayenne pepper, and salt. Mix well.
3. Heat 2 inches of vegetable oil in a large, heavy-bottomed pot or Dutch oven to 350°F (175°C).
4. Remove each lobster tail from the buttermilk marinade, allowing the excess to drip off. Dredge thoroughly in the seasoned flour mixture, pressing gently to adhere.
5. Carefully place the coated lobster tails into the hot oil. Fry for 3-4 minutes per side, or until the coating is golden brown and crispy and the lobster is cooked through.
6. Use a slotted spoon to transfer the fried lobster to a wire rack or paper towel-lined plate to drain. Serve immediately with lemon wedges.