1. Thaw the lobster in the refrigerator.
2. Blanch the lobster body in hot water for 30 seconds, then separate the meat from the shell, remove the intestine, and cut into chunks. Set aside.
3. Finely dice the shallots, semi-dried tomatoes, and porcini mushrooms. Set aside.
4. Cut the foie gras terrine into small cubes. Set aside.
5. Cook the angel hair pasta in salted water until it reaches an al dente texture (about 70% done). Set aside.
6. Heat olive oil in a pan and sauté the shallots, tomatoes, and porcini mushrooms. Add the lobster meat and briefly sauté. Add brandy, then remove the lobster meat. Add lobster stock and reduce, then add plain yogurt and bring to a simmer. Add the angel hair pasta, seasoning with salt, black pepper, and chili powder. Before removing from the heat, stir in truffle paste, foie gras cubes, unsalted butter, and the lobster meat until evenly combined.
7. Garnish with chopped chives, grated Parmesan cheese, and a drizzle of olive oil before serving.