In a non-stick frying pan, heat 15 ml (1 tbsp) olive oil over medium-high heat and brown the chorizo for around 2 minutes. Transfer to a paper towel to eliminate the surplus oil.
Mix together the lemon juice, olive oil and salt. Add the green onions, celery and parsley. Incorporate the lobster and chorizo and stir gently.
In a small saucepan, melt the butter over low heat and add the garlic.
Brush the insides of the hot-dog buns with garlic butter. Grill the buns on the BBQ for 1 minute, buttered side down, until golden.
Fill the grilled buns with the lobster and chorizo mixture. Serve with lemon quarters.
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