Lobster Tacos with Tomatillo Salsa

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Lobster:

4 tablespoons unsalted butter

1 teaspoon minced garlic

1/2 teaspoon saffron

1 pound cooked lobster meat

Salsa:

4 tomatillos, husked, rinsed and chopped

1/4 avocado, sliced

1/2 cup fresh cilantro

1/4 cup chopped onion

1 teaspoon garlic powder

1 teaspoon kosher salt

1/4 teaspoon ground white pepper

Tortillas:

1 teaspoon canola oil

Eight 6-inch corn or flour tortillas

Toppings:

1 cup shredded Monterey jack cheese

1 white onion, chopped

1/2 bunch cilantro, chopped