Lobster with Champagne-Saffron Sauce

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 and 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 parley.