Cook the bacon and then chop it into small bits. Set it aside. Heat the olive oil and butter over medium heat and add the chopped garlic. Sauté for a few minutes. Add the cream, chives, saffron, brandy and lobster shells and simmer over low heat for about 30 minutes. Taste frequently and season with salt and pepper during this stage. Remove the lobster shells. Again check the seasoning and add salt and pepper as needed. Add the chopped lobster meat and chopped bacon to the sauce and heat it just long enough to warm up the lobster meat, about 5 minutes. Add cooked pasta with a tablespoon or two of pasta water (add more if the sauce is too thick), toss the pasta in the pan to fully coat it. Serve a nest of pasta topped with the chunks of lobster meat.