freshly ground black pepper, to taste 2 tablespoons unsalted butter, at room temperature 2 brioche buns 3 leaves romaine lettuce, shredded To make pimento remoulade: In small bowl, mix mayonnaise, pimentos, mustard, pickles, pepperoncino, paprika, garlic powder, black pepper, lemon juice and hot sauce until well incorporated. Season with salt, to taste. To make fried lobster tails: Preheat grill to 400 F and add oil to 10-inch cast-iron pan about ½-inch deep. In medium bowl, whisk flour, ¼ teaspoon salt, ¼ teaspoon pepper, garlic powder and smoked paprika until well incorporated. Set aside. In separate medium bowl, whisk egg, water and hot pepper sauce. Set aside.