Instructions: In a large saute pan heat 2 tablespoon olive oil. Add the chorizo and render for 1 minute. Add 2 bay leaves, diced onions and red peppers and saute for 2 minutes. Add the split lobster with shell side down. Add the garlic, shallots, and parsley. Add the olives, potatoes, and tomatoes. Season with the salt and crushed red pepper. Add the white wine and water. Cover and simmer for 8 minutes.

To assemble remove lobster. Spoon the hearty broth into a shallow pasta bowl/platter and place the lobster directly on top. Garnish with Emerils Essence, shaved green onions, and crusty bread.

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