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 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, carefully cut the shells lengthwise and remove the meat, chopping it into bite-sized pieces.

Cook the bucatini pasta according to the 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, 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 the mixture to a gentle simmer, cooking for 2-3 minutes until the sauce thickens slightly.

Add the cooked bucatini to the skillet and toss with the sauce until well coated, then 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.