4 lobster tails, thawed in the refrigerator
  5 tablespoons butter
  Juice of 1 lime
  Pinch of saffron threads

With a heavy knife or even a mallet, smack the backs of the lobster tails to break the shell.  Then, with heavy scissors, snip the inside shell all the way down.  With a little muscle, snap the tails so you can spread them out a little, butterfly style.  Cut away more of that inside shell to expose as much of the flesh as you can.  (You can also ask your fish guy to do all the hard work for you).  Arrange in small roasting pan, flesh side up.
 
Drizzle the lobster with a little olive oil for moisture, then season with salt and pepper.  Broil until meat has turned nice and white and is slightly browned on top, about 8 - 10 minutes.
 
Meanwhile, melt butter in a small dish, covered, in the microwave.  Stir in lime juice and saffron threads.
 
Drizzle butter over broiled lobster tails and serve immediately.  Serves 2 or 4, depending on how much you're splurging.  Serve with a fancy salad, warm crescent rolls, and some fine chocolate for dessert.
 
Note:  Here's why saffron is the world's most expensive spice:  Saffron is the stigma of a small purple crocus.  Each flower provides only 3 stigmas, which must be hand-picked and then dried.  It takes over 14,000 of these tiny stigmas to produce one ounce of saffron.