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How to Make Lobster Linguini with Spicy Brandy Sauce

Cutting a Lobster

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  • Hector Playuk

    Jack's Bar and Grill

    www.JacksDC.net  
    (202) 332-6767

    Hector Playuk is the newly appointed executive chef of Jack’s Restaurant & Bar located in the heart of Dupont Circle at 1527 17th Street, NW. His extensive culinary experience includes being the executive chef for the National Academy of Sciences in-house catering provider Sodexho, which is the leading provider of food and facilities management in the United States. Chef Playuk has also worked as executive chef in other notable Washington kitchens including 14K in the Hamilton Crowne Plaza Hotel; the Hilton Arlington Hotel; The Ritz Carlton Tysons Corner, as well as Café Milano. He began his culinary career in Buenos Aires; apprenticed under renowned Chef Gato Dumas at the Dumas Culinary School of Argentina, and graduated in 1992 from the esteemed Le Cordon Blue in Paris, France.

  • Cutting a Lobster

    In this video, executive chef Hector Playuk shows how to prepare three signature dishes which are currently offered at Jack’s Restaurant & Bar in Washington, D.C. We first start out with the Caesar Salad Served in a Parmesan Basket, then we make the Linguini with Maine Lobster, Caramelized Fennel, Asparagus, Shallots, Purple Basil, and Tomatoes in a Light Spicy Brandy Sauce and finally the Filet Mignon served with Roasted Potatoes, Sautéed Spinach and topped with a Foie Gras and Port Wine Reduction. It is our hope that by watching this video we will entice viewers to get into the kitchen and cook with family and friends, but when in Washington come by Jack’s and we will be more than happy to save you the trouble.

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    Tags:

    Brandy

    ,

    Cook

    ,

    Cooking

    ,

    Food

    ,

    Linguini

    ,

    Lobster

    ,

    Pasta

    ,

    Sauce

    ,

    Seafood

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    Spice

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    Spicy

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    Vegetables

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  • Transcripts

    Hi! My name is Hector Playuk, the Executive Chef at Jacks Bar & Restaurant in Washington D.

    C. Today we are going to make a Linguini-Lobster with the spicy brandy sauce. I will show you how to cut the lobster for one portion. I use one tail is about six ounces. We start from the half till the end in the back, then we turn around, very carefully using sharpened knife, so my fingers stay away from the knife. Cut in half, make sure with the same knife we pick the tail, and then we take it off. Keep the shell if you want to use for decoration. We got the tail, your finger stay away from the sharp knife. We cut about six to seven pieces, thats it. This is how you clean and cut the lobster tail for your Linguini-Lobster.

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