Cooking Instructions

• Fill a large pot with water and bring it to a boil. Add a generous pinch of salt to the water.
• Carefully place the lobster tails in the boiling water and poach for about 5-6 minutes, until shells are bright red and meat is opaque.
• Remove the lobster tails and transfer them to a bowl of ice water to stop the cooking process and make it easier to remove the meat.
• Once cooled, cut the shells lengthwise and remove the meat, chopping into bite-sized pieces.
• Cook the bucatini pasta according to package instructions until al dente. Drain and set aside.
• In a skillet, heat olive oil over medium heat. Add minced garlic and chopped chili, sauté for 1-2 minutes.
• Add sweet corn kernels and cook for 2-3 minutes until slightly tender. Pour in white wine and let simmer for a minute.
• Add poached lobster meat to the skillet, stirring to combine. Pour in heavy cream and bring to a gentle simmer.
• Cook for 2-3 minutes until the sauce thickens slightly. Add cooked bucatini and toss until well coated.
• Cook for an additional minute to meld flavors. Stir in grated Parmesan cheese and season with salt and pepper to taste.
• Remove from heat and garnish with torn fresh basil leaves. Serve immediately.