Preheat oven to 400°F (200°C). Toss fingerling potatoes with olive oil, rosemary, and thyme. Roast for 20-25 minutes, or until golden brown and tender.
Grill corn on the cob until slightly charred. Brush with chili-lime butter.
In a large pot or Dutch oven, melt all Saffron Butter Sauce ingredients over medium heat. Add saffron threads and simmer for 10 minutes to infuse flavor.
Add mussels and clams to the pot. Cover and cook for 5-7 minutes, or until they open. Discard any that do not open.
Add lobster tails, sea bass, and scallops to the pot. Cook for 5-7 minutes, or until lobster is opaque, sea bass is flaky, and scallops are cooked through.
Serve immediately with roasted potatoes and grilled corn on the cob. Garnish with extra parsley, if desired.
