Savoring the juicy lobster meat without the hassle of cracking it open can be a delightful summer experience. Picture yourself relishing in the rich flavor brought alive by the simplicity of corn, ripe tomatoes, garlic, and a hint of wine. That's the essence of this summer pasta recipe that will leave you spellbound with its tantalizing taste, needing nothing more than a dash of cheese and 25 minutes of your precious time to create an opulent feast.

You don't have to step into the coastline seafood market for this recipe. Your neighborhood supermarket will likely have this crustacean cooked and ready, often in the frozen section. If you enjoy watching the process unfold from fresh catch to plate, some stores will even cook whole lobsters for you. Remember, roughly about five pounds of fresh lobster will culminate in approximately one pound of luscious cooked lobster meat.

Feel free to tweak the recipe to match your preference. For example, if you fancy a sauce that's thinner, simply add a splash of pasta cooking water - it adds to the consistency and body from the starch. If you lean toward the cheesier side of life, don't be shy to add more cheese to reach your preferred consistency. The same goes for herbs - tarragon, parsley, chives, and dill all have long-standing relationships with shellfish, so don't hesitate to introduce them to your pasta along with the basil.

Here's what you will need:

• 16-ounce package of uncooked linguine
• 6 tablespoons unsalted butter, divided
• 6 medium garlic cloves, thinly sliced
• Pinch of crushed red pepper
• 1/2 cup dry white wine
• 1 1/2 cups fresh corn kernels
• 1 teaspoon kosher salt
• 2 cups cherry tomatoes (11 ounces), halved and divided
• 1 pound cooked lobster meat, cut into 1-inch pieces
• 2 ounces Parmesan cheese, grated (about 1/2 cup), plus more for serving
• 1/2 cup torn fresh basil, plus more for garnish

Here's how to prepare: Bring a large pot of salted water to a boil. Add linguine and cook to al dente according to package directions while preserving 2 cups of the cooking water. Once done, drain the pasta and keep aside. In a large skillet, over medium-high heat, melt 4 tablespoons butter. Add crushed red pepper and garlic. Stir until the garlic turns a golden brown, which should take a minute. Pour the wine, and continue cooking until it reduces by half. Toss in the salt, corn and half of the tomatoes. Keep stirring until the tomatoes soften. The next step includes adding the cooked lobster along with the remaining half of the tomatoes. Once they're heated through, it's time to bring the cooked pasta back in along with grated cheese, the remaining 2 tablespoons of butter, and a cup of the reserved cooking water. Cook until the sauce sticks to the pasta. Stir in basil to finish the dish and add more before serving. Call it a day by sprinkling some more cheese if desired.

In a world that believes in hassle-free yet tasty dining experiences, this pasta recipe serves as a palate-pleaser, while keeping just enough excitement in the preparation to tickle the chef in you.