Remove lobster from shells and cut into 1/4-inch pieces.
Bring 6 quarts
water to boil and add 2 tablespoons salt.
In a 12 to 14 inch
saute pan, heat olive oil until smoking. Add
onion, celery, potato and garlic and saute until
golden brown. Add tomatoes, wine and saffron
and bring to a boil. Lower heat and simmer 1
minute. Cook pasta according to package instructions
and drain. Add lobster to tomato sauce in pan
and toss through. Add hot pasta to pan and add
chives. Toss to coat and serve immediately.