These twin South African lobster tails are presented thinly crisped and lightly fried, with the sweet meat left intact inside the shell and served alongside drawn butter and a Greek honey-mustard aioli.[25][23][30] What makes this version distinctive is the use of large Nova Scotia or South African tails and the frying technique that keeps the exterior delicate rather than heavily breaded while still giving a gentle crunch.[23][29][17] Eating it, you get a contrast between the warm, rich lobster and the bright tang of the aioli, with portions that are substantial enough to be a centerpiece entrée or shared alongside steak.[17][18][30] Multiple review and editorial sources consistently single out this lobster tail as the restaurant’s hallmark dish, noting that it is offered in several menu formats and often ordered as a special splurge.[17][23][29]