Preparation:

Step 1: Infuse the Saffron
Begin by preparing the saffron-infused cream for the mashed potatoes. In a small saucepan, gently warm the heavy cream over low heat, ensuring it doesn’t boil. Add the saffron threads to the cream and let them steep for 10-15 minutes. This will allow the cream to absorb the distinctive flavor and vibrant golden hue of the saffron.

Step 2: Boil the Potatoes
While the saffron infuses, prepare the potatoes. Bring a large pot of salted water to a boil. Once boiling, add the cubed Yukon Gold potatoes and cook until they are tender, about 15-20 minutes. You can test the potatoes by piercing them with a fork—they should easily break apart.

Step 3: Mash the Potatoes
Once the potatoes are cooked, drain them and return them to the pot. Add the saffron-infused cream, 4 tbsp of butter, and season generously with salt and pepper. Mash the potatoes until they are smooth and creamy, ensuring that the saffron’s flavor is evenly distributed. Taste and adjust the seasoning if necessary. Cover the pot and keep the mashed potatoes warm until ready to serve.

Step 4: Prepare the Garlic-Butter Sauce
In a small skillet over medium heat, melt the remaining 4 tbsp of unsalted butter. Once melted, add the minced garlic, paprika, and cayenne pepper (if you like a little heat in your dish). Cook for 1-2 minutes until the garlic is fragrant and the butter is infused with the spices. Be careful not to brown the garlic, as it may turn bitter.

Step 5: Heat the Lobster Claws
Add the pre-cooked lobster claws to the skillet, tossing them gently in the garlic butter. Continue to cook for 3-4 minutes, basting the lobster with the butter as it heats through. This ensures the lobster absorbs all the rich flavors from the garlic and spices.

Step 6: Serve
To plate the dish, start with a generous serving of saffron mashed potatoes as the base. Arrange the garlic-butter lobster claws on top of the mashed potatoes, then drizzle any remaining garlic butter from the skillet over the lobster and potatoes. Garnish with a sprinkle of fresh parsley for a pop of color, and serve with lemon wedges on the side for a zesty burst of freshness.