Cutting a Lobster
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Lobster Linguini with Spicy Brandy Sauce
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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
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.
Cutting a Lobster
Ingredients
1 lobster3 ounces of asparagus
5 or 6 cherry tomatoes cut in four
Unsalted butter
Fresh basil
2 pinches of sugar
2 ounces of fennel
Garlic
1 ounce shallots
Black pepper
2 pinches of salt
1 jalapeno
5 ounces of whipped cream
2 ounces of brandy
7-8 ounces of linguini
Instructions
1. Cut fresh fennel in four and place it in boiling water. Place the live lobster in the boiling water for 10 minutes. Take it out and place it in a bath with ice.
2. To cut the lobster, start from the half till the end in the back and cut it in half. Remove the shell and cut the tail into 6 or 7 pieces.
3. Cut the tomatoes, fennel and asparagus. Place the butter and sugar in a pan. Let them melt together, then add the fennel. Saute the fennel for 7-8 minutes to carmelize them.
4. Put water into a pot, add salt and place it on medium heat. Let it come to a boil. Add the linguini pasta slowly into the water and start stirring. Let the pasta cook for 9-10 minutes.
5. Place a pan on high heat. Place one ounce of unsalted butter, one ounce of shallots and garlic mixed together, two ounces of asaparagus, two ounces of tomatoes, one ounce of caramelized fennel, a pinch of salt and pepper and a jalapeno cut in half in the pan. Saute for a couple of seconds and then add the brandy and whipped cream. When the brandy disappears from the pan, add the lobster. Mix the pasta in with the other ingredients. Plate and serve.
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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