Preheat the oven to 400°F (200°C). Toss the cherry tomatoes and garlic bulbs with olive oil, salt, and pepper on a baking sheet. Roast for about 20 minutes, until soft and starting to caramelize.

Bring a large pot of salted water to a boil. Cook the spaghettini until al dente. Reserve 1 cup of pasta water before draining.

While the pasta cooks, melt 2 tablespoons butter in a skillet over medium-high heat. Add the prawns and minced garlic, and cook 1–2 minutes per side until pink. Remove immediately to avoid overcooking.

In the same skillet, melt 2 tablespoons butter and toast the panko with the cayenne and fennel seeds until golden and crisp. Set aside.

Toast the buttered French bread until crisp, then rub with garlic and top with Parmesan and parsley to make the crostini.

In a saucepan, melt 6 tablespoons butter over medium heat. Add the corn and cook a few minutes until tender. Stir in the lobster paste or bouillon, the roasted tomatoes and garlic, and the lemon juice. Add cream here if a richer sauce is desired.

Add the drained pasta to the sauce and toss well, adding reserved pasta water gradually until it coats the noodles smoothly.

Return the prawns to the pan, garnish with parsley, and serve immediately topped with the toasted breadcrumbs and crostini on the side.