1Put the potatoes in a pot with enough water to cover them. Bring it to a boil oaver hight heat. Cook until the potatoes are tender - approx. 6 minutes. Drain.
2Heat the oil in a large skillet over med-high heat. Add the sausage and cook, stirring, until they just begin to brown - approx. 5 minutes. Stir in the onions, red bell peppers and bay leaves and cook until the veggies begin to soften - approx. 3 minutes. Add the garlic, shallots, and parsley and cook, stirring, for about 1 minute. Add the olives, potatoes, tomatoes, salt and crushed red pepper flakes, stirring well to combine, and cookf for about 1 minute.
3Add the split lobster, shell side down to the pot. Add 1 cup of water and the wine, cover and simmer until the lobster shells are deep read and the meat is all cooked through - approx. 10 minutes.
4With some tongs, transfer each lobster half to a shallow soup bowl. Season the broth to taste. Remove the bay leaves and spoon the broth over the lobster. Garnish with the chopped green onions and serve!