1. Prepare the Lobster Tails: Begin by thawing your lobster tails if they are frozen. Using kitchen shears, carefully cut through the top of the shell down the center, stopping just before the tail fin. Gently pry open the shell and carefully lift the meat out, leaving it attached at the base of the tail fin. You want the lobster meat to sit on top of the shell, often called "piggybacking" or "lobster tail butterfly." Pat the lobster meat dry with paper towels to ensure it crisps up beautifully when fried.

2. Set Up the Breading Station: In a shallow dish, whisk together the all-purpose flour, cornstarch, salt, black pepper, garlic powder, and onion powder. In a second shallow dish, whisk together the beaten egg and milk until well combined.

3. Coat the Lobster: Take one prepared lobster tail and first dredge it thoroughly in the dry flour mixture, ensuring it's completely coated. Shake off any excess flour. Next, dip the lobster tail into the egg mixture, allowing any excess to drip off. Finally, return the lobster tail to the dry flour mixture for a second coating, pressing gently to make sure it adheres well. This double-dredging technique creates an extra crispy crust. Repeat this process for the second lobster tail.

4. Heat the Oil: Pour the vegetable oil into a deep, heavy-bottomed skillet or Dutch oven, ensuring there's about 1.5 to 2 inches of oil. Heat the oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, you can test the oil by dropping a pinch of flour into it; if it sizzles immediately, it's ready.

5. Fry the Lobster Tails: Carefully place the breaded lobster tails into the hot oil, ensuring not to overcrowd the pan. You might need to fry them one at a time, depending on the size of your skillet. Fry for 2-3 minutes per side, or until the crust is golden brown and crispy, and the lobster meat is opaque and cooked through. Be careful not to overcook, as lobster can become tough. Use tongs to carefully remove the fried lobster tails from the oil and place them on a wire rack set over a baking sheet to drain any excess oil. Lightly sprinkle with a pinch of salt immediately after frying.

6. Prepare the Garlic Butter Sauce: While the lobster tails are frying or immediately after, melt the unsalted butter in a small saucepan over medium-low heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to brown it. Remove from heat and stir in the fresh chopped parsley, lemon juice, and optional red pepper flakes.

7. Serve: Drizzle or brush the warm garlic butter sauce generously over the Fried Lobster Tails Garlic Butter Sauce. Serve immediately with additional lemon wedges for squeezing and any desired side dishes. Enjoy your homemade gourmet meal!