Whisk together the lemon zest, juice, garlic, mayonnaise, salt and cayenne in a medium bowl until combined. Cover and refrigerate for at least an hour and up to 24 hours before serving.
Combine the stock and the saffron in a medium saucepan and bring to a boil over high heat. Turn off heat, cover and let it steep while you prepare the chorizo and rice.
Heat the oil in a large Dutch oven on high heat until it begins to shimmer. Add the chorizo and cook until golden brown, then remove to a plate lined with paper towels.
Add the onion and red pepper, season with salt and pepper and cook until soft, about 5 minutes. Add the garlic, cook for a minute longer. Stir in the rice and cook, stirring constantly, until translucent, about 2 minutes. Add the wine and cook until completely evaporated.
Stir in 2 cups of the warm stock and cook, stirring occasionally, until the liquid is absorbed. Add the remaining stock and cook until the rice is just tender and liquid is absorbed, about 20 minutes longer. Stir in the reserved chorizo, peas and parsley and season with salt and pepper. Immediately spread the mixture into a parchment-lined sheet pan and press down in an even layer. Cover with plastic wrap and refrigerate until well chilled, at least 4 hours and up to 48 hours. Cut the cakes into 2-inch rounds.
Put the flour into a shallow bowl, season with salt and pepper and dredge the cakes in the flour; then tap off the excess flour. Heat 2 inches of the oil in a high sided large saute pan over medium-high heat until it begins to shimmer. Cook the cakes (don’t overcrowd the pan) in batches until the bottom is golden brown and crispy. Flip over and cook again, until the bottom is golden brown. Transfer cakes to a paper towel-lined sheet pan to blot oil. Transfer the cakes to a platter and top with a small dollop of lemon aioli and a piece of lobster
NOTE: To smoke rice. Heat your Gravity Smoker according to 225°F. Spread the rice onto a sheet pan in an even layer and smoke for 1 hour. Remove from the smoker and let cool. The rice can be smoked up to 1 week in advance and stored in a container with a tight fitting lid.
NOTE: To grill lobster tails:Prepare the grill for direct grilling over a hot fire. Split each lobster tail down the center. Start by using kitchen shears to cut through the top and bottom shells, then use a chef knife to split the meat. Brush the meat-side of each half with a light coat of olive oil and season with salt. Grill the tails by starting with the meat sides down, directly on the hot grill grate. Cook until browned, about 2 minutes. Turn them over on the grill grates. Continue cooking until the meat turns from transparent to opaque, about 135°F.
