In a saucepan over medium heat, add the orange juice, white wine vinegar and green onion and cook until reduced by 2/3, about 30 minutes. Strain the sauce into another saucepan over low heat and add the curry powder and butter. Slowly swirl the saucepan in a circular motion to incorporate the butter. Keep the sauce warm over a very low heat. Note: you may add a teaspoon of water to keep the butter sauce from "breaking." The sauce will keep, covered and refrigerated. Re-heat the sauce over low heat before service.

In a deep stockpot, heat the water and salt to a boil. Add the angel hair pasta and cook until just al dente, about 2 minutes. Drain the pasta.

Remove the lobster meat from the tail shell. Reserve and freeze the shell for later use in stock. Cut the lobster meat into large chunks and season with salt and pepper. In a sauté pan over medium heat, add the water and bring it to a boil. Reduce the heat to medium low and add the butter. Swirl the pan in a circular motion to melt the butter. When the butter is melted, add the raw lobster meat. Continue to swirl the pan and cook the lobster over medium-low heat until the lobster is opaque, about 3 minutes. Remove the lobster from the pan and serve immediately.

To serve, place a portion of the pasta in the center of a serving plate. Create a well in the center of the pasta. Place some of the poached lobster in the center of the pasta. Spoon some of the orange-curry butter sauce on top of the lobster. Sprinkle some of the orange peel, red jalapeno and chives on top of the lobster.