Preheat the oven to 425°F (220°C). In a small saucepan, melt the butter over medium heat and add minced garlic, parsley, and lemon juice. Place the lobster tails on a baking sheet, brush with the herb butter mixture, and season with salt and pepper. Roast in the oven for 12-15 minutes until the lobster is cooked through and opaque. Remove from oven and set aside.

Prepare the Pasta

In a large pot of salted boiling water, cook the squid ink fettuccine according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.

Make the Saffron Parmesan Sauce

In a saucepan over medium heat, combine the heavy cream and saffron threads. Stir continuously until the cream is heated through. Gradually whisk in the grated Parmesan cheese until melted and smooth. If the sauce is too thick, add reserved pasta water to reach desired consistency. Season with salt and black pepper to taste.

Combine and Serve

In a large mixing bowl, combine the cooked fettuccine with the saffron Parmesan sauce. Toss to coat the pasta evenly. Serve the pasta on plates topped with the roasted lobster tails and garnish with additional parsley if desired.