Lobster
8 6- to 8-ounce lobster tails
2 tablespoons water
2 pounds unsalted butter at room temperature
16 sprigs fresh thyme

Sauce
2/3 cup lobster-infused butter
2 cloves garlic, roughly chopped
1 teaspoon Saffron
1/2 cup champagne
2/3 cup heavy cream
2 tablespoons unsalted butter at room temperature
2 teaspoons all-purpose flour
2 lemons, sliced into wedges
2 tablespoons finely chopped parsley

Place lobster tails upside down on work surface so underside
of tail faces up. Cut through tail vertically to make two tall
strips, then cut sideways to make four total pieces. Remove
soft shell strips and pull tail away from remaining hard shell.
Heat

a large straight-sided frying pan or Dutch oven over
medium-low heat. Add water and 1/4 of butter to pan and
whisk until butter is nearly melted. Repeat 3 times, and after
last addition of butter, add thyme to pan. Add lobster to pan
and cover. Cook for 5 minutes, basting occasionally if lobster
tails are not completely submerged in butter, then turn off heat.

Ladle 2/3 cup butter from lobster pan into a medium saucepan
set over medium heat. Add garlic and saffron and cook until
garlic is fragrant (be careful not to brown garlic), about 2 minutes.
Using a slotted spoon or tongs, remove garlic and discard. Add
champagne to saffron butter in pan and simmer slowly for 2
minutes Add cream and bring to a simmer, then reduce heat and
cook for 2 to 3 minutes or until slightly thickened.

Meanwhile combine softened butter with flour with a fork, then
add to saucepan. Cook, stirring, for an additional 2 minutes, or
until sauce has thickened. Place lobster in center of plate and
ladle sauce over lobster. Serve with a couple of lemon wedges
and sprinkled with chopped parsley.