To blanch lobsters, bring a large pot of salted water to rolling boil. Add lobsters and cook for about 7 to 8 minutes. Remove from pot. When cool enough to handle, separate tail from body. Cut tail in half lengthwise. Pick out claw and leg meat, keep pieces as whole as possible.

Preheat oven to 350°F.

Place butter, olive oil and garlic in a large cold cast iron or heavy-bottomed pan and bring up to medium heat. Just as garlic starts to lightly colour, add diced chorizo.

Season lobster tails and claw meat with paprika. Add lobster meat to pan, placing tails flesh side down. Finish cooking in the preheated oven for about 4 minutes. Remove and add lemon juice and parsley.