Bring the potatoes and enough water to cover to a boil in a small saucepan over high heat. Cook until the potatoes are just tender, about 6 minutes. Drain.
Heat the olive oil in a large skillet over medium-high heat. Add the sausage and cook, stirring occasionally, until just beginning to brown, about 5 minutes. Stir in the onions, red bell peppers, and bay leaves and cook until beginning to soften, about 3 minutes. Add the garlic, shallots, and parsley and cook, stirring until fragrant, about 1 minute. Add the olives,potatoes, tomatoes, salt, and crushed red pepper flakes, stir well to combine, and cook for 1 minute.
Add the split lobster, shell side down. Add 1 cup water and the wine, cover, and simmer until the lobster shells are deep red and the meat is cooked through, about 10 minutes.
With tongs, transfer each lobster half to a shallow soup bowl. Season the broth if necessary, remove the bay leaves, and spoon the broth over the lobster. Garnish with the chopped green onions and serve immediately.
Yield: 2 servings