Bring a large pot of water to a boil, with salt and bay leaf.

Once boiling add lobster and cook for 3 minutes.

Remove lobster and break tail to remove lobster meat, chop and sit to the side.

In a cast iron skillet or heavy bottom skillet, heat oil over medium-high heat until oil begins to slightly smoke.

Once oil is smoking cut heat down to low and whisk in flour.

Whisk until a peanut butter brown color is achieved; then stir in onion, bell pepper, and celery and cook for 2 minutes.

Stir in garlic, bay leaf, creole seasoning, cayenne and thyme.

Whisk stock in by third’s and bring to a boil. If too thick add remaining stock.

Bring to a boil, reduce heat to a simmer adjust flavor to taste, add lobster and shrimp.

Cook for 5 minutes until shrimp are cooked.

Stir in ½ cup of green onions.

Serve over rice.