In a pre-heated heavy braising pot, pour in vegetable oil and bacon and cook until fat is rendered from bacon. Add onions, carrots and celery, and cook until tender. Add herbs and simmer for an additional 1-2 minutes. Add flour to form a pan roux and cook over low heat, approximately 4-5 minutes. Add lobster stock a little at a time, whipping constantly until all is incorporated and base is thick. Reserve until ready to serve. When ready, place lobster meat in bottom of a hot cup or bowl (reserve a claw meat section for garnish). Pour pre-heated soup in cup or bowl. Place reserved lobster claw section on top, sprinkle with scallions and place herb sprig on top. Once base is thickened, add half and half, corn and potatoes, adjust seasoning with salt and pepper. Remove from heat and cool in ice bath.