- 2 cups peeled and diced Idaho potatoes
- 2 tablespoons olive oil
- 6 ounces smoked spicy sausage, such as chorizo, removed from casings and chopped
- 1 cup finely chopped yellow onions
- 3 tablespoons finely chopped red bell peppers
- 2 bay leaves
- 2 tablespoons minced garlic
- 1 tablespoon minced shallots
- 2 tablespoons chopped fresh flat-leaf parsley
- 1/2 cup chopped pimiento-stuffed green olives
- 1/2 cup chopped pitted black olives
- 1 1/2 cups seeded and chopped tomatoes
- 1 teaspoon salt, or more to taste
- 1/2 teaspoon crushed red pepper flakes, or more to taste
- One 1 1/2-pound live lobster, split lengthwise in half
- 1/2 cup dry white wine
- 1/4 cup chopped green onions (green and white parts)
- 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.
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