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, cut the shells lengthwise, remove the meat and chop it into bite-sized pieces. Set aside.
• Cook the bucatini pasta according to package instructions until al dente. Drain and set aside.
• In a large skillet, heat the olive oil over medium heat. Add the minced garlic and chopped chili, and sauté for 1-2 minutes until fragrant.
• Add the sweet corn kernels to the skillet and cook for 2-3 minutes until slightly tender.
• Pour in the white wine and let it simmer for a minute to cook off the alcohol.
• Add the poached lobster meat to the skillet and stir to combine with the garlic, chili, and sweet corn.
• Pour in the heavy cream and bring to a gentle simmer. Cook for 2-3 minutes until the sauce thickens slightly.
• Add the cooked bucatini pasta to the skillet and toss to coat well. Cook for an additional minute.
• Stir in the grated Parmesan cheese and season with salt and pepper. Mix well.
• Remove from heat and garnish with torn fresh basil leaves.
• Serve immediately and enjoy the delightful combination of flavors.