In a saucepan, sauté the lobster legs, onion, garlic, and paprika in the butter for about 5 minutes or until the bottom of the pan starts to brown. Season with salt and pepper. Deglaze with the sherry. Add the broth and bring to a boil. Reduce by two thirds. Drain the sauce.
In a small bowl, dissolve the cornstarch in the water. Gradually pour in the sauce and bring to a boil, stirring constantly with a whisk. Add the chorizo and adjust seasoning. Add the lobster to the sauce and heat through. Set aside.
Surf and Turf
In a large skillet, on the grill, or in a ridged skillet, grill the meat in the oil until the desired doneness. Season with salt and pepper. Set aside on a plate.
Among four plates, divide the steaks and lobster chunks on mashed potatoes and wilted spinach. Drizzle with the sauce.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.