In a large saute pan heat 2 tablespoons olive oil. Add the chorizo and render for 1 minute. Add 2 bay leaves, diced onions and red peppers and sautJ 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 Essence, sliced green onions, and crusty bread.