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 them for about 5-6 minutes, or until the shells turn bright red and the meat is opaque.
• Remove the lobster tails from the boiling water and transfer them to a bowl of ice water to stop the cooking process.
• Once cooled, use kitchen shears or a knife to cut the shells lengthwise and remove the meat, chop into bite-sized pieces, and set aside.
• Cook the bucatini pasta according to package instructions until al dente. Drain and set aside.
• In a large skillet, heat olive oil over medium heat, then sauté garlic and chili for 1-2 minutes until fragrant.
• Add sweet corn to the skillet and cook for 2-3 minutes until slightly tender.
• Pour in white wine and let it simmer for a minute.
• Add the poached lobster meat to the skillet and stir to combine.
• Pour in heavy cream and bring to a gentle simmer for 2-3 minutes until the sauce thickens.
• Add cooked bucatini to the skillet and toss to coat, cooking for an additional minute.
• Stir in grated Parmesan cheese and season with salt and pepper to taste.
• Garnish with torn fresh basil leaves before serving.
• Serve immediately and savor the combination of flavors.