Bring sugar, white wine, vegetable stock and vermouth to a boil and reduce by half.
Add 1 cup of heavy cream and saffron and gently steep on medium-low heat until the mixture is fragrant and a dull yellow.
Strain out the stigmas and pour into a stainless-steel whipper charged with 1 cartridge (or whip by hand) and refrigerate.
Cube the mango and chop the cooked lobster into comparable-size chunks.
Combine the mango, lobster, remaining cup of cream, lemon juice, honey and herbs in a bowl and gently mix until coated.
Refrigerate for 30 to 45 minutes.
Plate the salad by hand or with a mold, top with sunflower micro-greens and garnish with saffron foam and herb-oil bubbles for an extra kick of flavor.