Preheat egg to 400°F, add oil to 10” handleless cast iron pan about 1/2” deep.

In a food processor, add potato chips, panko bread crumbs, and parsley. Blend until fully incorporated and finely blended, set aside.

In a medium sized bowl whisk together flour, salt, pepper, garlic powder, and paprika until well incorporated, set aside.

In a medium bowl whisk together egg, water and tabasco sauce, set aside.

Cut lobster tails in half, and remove lobster meat, season with ¼ tsp. kosher salt & 1/4 tsp. black pepper.

Toss lobster meat in flour mixture first, then egg mixture, and then toss thoroughly with potato chip/breadcrumb mixture.

Place cast iron on mini max EGG; wait until oil is shimmering and hot, and then fry lobster tails 3 to 4 mins on each side until golden brown and cooked through; close EGG lid after each time you flip lobster tails.