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Add 1 pound chopped bacon to a large pot over medium-high heat and cook until crispy. Remove it using a slotted spoon and set aside.
Add ½ cup diced yellow onion and cook until tender. Stir in 2 cloves minced garlic and cook for 30 seconds.
Sprinkle in the ¼ cup all-purpose flour, ½ teaspoon paprika, and ½ teaspoon dried thyme then stir to make a paste.
Pour in 6 cups chicken broth and 3 cups Yukon gold potatoes, unpeeled and diced. Bring the liquid to a boil and reduce to a simmer for 10-15 minutes or until the potatoes are tender.
Stir in 1 ½ cups heavy cream, 1 pound cooked lobster,, and the cooked crumbled bacon. Season to taste with ½ teaspoon salt and cracked black pepper,
Garnish with chopped dill and parsley, if desired. Enjoy with crusty bread or crostini.