In a very large pot, melt
the butter over medium heat. Add the leeks
, celery, bell peppers, and 1/4 cup green onions, and cook, stirring until soft, about 5 minutes. Add the corn kernels, tomatoes, garlic, salt, pepper, Essence, and red pepper, and cook, stirring, for 4 minutes. Add the flour and cook, stirring constantly, until the flour smells slightly toasted, but does not brown, about 3 minutes. Add the brandy and cook, stirring, for 2 minutes. Add the lobster stock and cayenne, and stir well to incorporate. Bring to a boil, stirring occasionally. Reduce the heat to medium-low and simmer uncovered, stirring occasionally, for 30 minutes. Add the potatoes, stir well, and simmer until tender, about 16 minutes. Add the cream, lobster, remaining 1/4 cup green onions
, and assorted herbs, and cook, stirring, for 5 minutes.
Remove from the heat and stir in the bacon. Adjust the seasoning, to taste. Ladle into bowls and serve.