Cook the linguini in a large of pot of boiling, lightly salted water until just tender. While this occurs, heat the oil in a large skillet over medium-high heat. Add the shallots and garlic and cook until just tender, about 2 minutes. Add the wine and reduce by half. Add the saffron, tarragon and whipping cream and cook until sauce very lightly thickens. Add the lobster and green onions, reserving a few to sprinkle on top, and just heat through, about 2 minutes.
Reduce the heat to medium-low. When the pasta is cooked, drain well, and mix it, salt and pepper in to the sauce. Divide among heated plates or pasta bowls, sprinkle with remaining green onions, and serve.
Note: If you’re feeling really decadent, use two lobsters in this dish.