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.

Once cooled, carefully cut the shells lengthwise. Gently remove the meat and chop 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 minced garlic and chopped chili, sauté for 1-2 minutes until fragrant.

Add 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 and stir to combine.

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 and toss until well coated. Cook for an additional minute.

Stir in the grated Parmesan cheese and season with salt and pepper to taste. Mix well.

Remove from heat and garnish with torn fresh basil leaves. Serve immediately.