Bring wine, stock, and thyme sprig to a boil in a large skillet. Add lobster. Cover, reduce heat, and simmer 5 minutes or until done. Remove the lobster from pan, and cool slightly. Remove meat from lobster tails. Slice.

Meanwhile cook pasta according to package directions.

To the stock mixture, add oil, salt, and pepper and bring to a boil. Cook 14 minutes or until reduced to 1/2 cup. Discard thyme sprig. Stir in cream. Add lobster meat and pasta to sauce just until warmed. Sprinkle with parsley and thyme. Serve immediately.