Blend green tea, matcha and garlic in a food processor until mixed well. With the machine running, gradually add 1/2 cup of saffron oil, processing until well blended. Transfer the sauce to a large bowl. Stir in the Parmesan. Season with Koshur salt and black pepper, to taste.
Prepare the grill in high heat. Remove lobster meat from shell, leaving it in nice, large pieces. Devein and slice lobster tail into thin, workable slices. Brush the lobster with oil. Sprinkle with Koshur salt. Grill the lobster until just cooked through, about 3 minutes per side. Transfer the lobster to a plate.
Meanwhile, cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 5 to 8 minutes. Drain, reserving 1/2 cup of the cooking liquid.
Toss the pasta with the sauce in the large bowl to coat, adding the reserved cooking liquid 1 tablespoon at a time to moisten. Top with the grilled lobster. Garnish with the lemon zest and Italian parsley. 6 servings.