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How to Make Lobster Linguini with Spicy Brandy Sauce

Lobster Linguini - Preparing Vegetables and Caramelizing Fennel

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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.

Lobster Linguini - Preparing Vegetables and Caramelizing Fennel

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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Brandy

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Caramelizing

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Fennel

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Linguini

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Lobster

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Pasta

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Sauce

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Spice

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Spicy

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Lobster Linguini - Preparing Vegetables and Caramelizing Fennel

Ingredients

1 lobster
3 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.

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Transcripts

Hector Playuk: Hi! My name is Hector Playuk, the Executive Chef for Jacks Bar & Restaurant. I am going to show you how to cut the vegetables, the tomatoes, the fennel, the asparagus to make linguini lobster with spicy brandy sauce. We have got one tomato, usually I use five by six, nice and firm. To begin with, I am going to show you how to make it for one dish. We place the tomato, we are going to dice in equal pieces, if it is possible. Be careful, you are using sharper knife, stay away from the edge of the tomato. Cut the tomatoes in to equal pieces if possible, you have got the fennel, take the fennel, top part out, put in to water when you are boiling the water for the lobster. Take the bottom one, use for the stock. Cut the fennel in half, very important, be careful. Using sharper knife, stay away from sharpened knife. I am going to use probably around two ounces of each, fennel and tomato. We have got the asparagus, we are going to cut the tips of the asparagus. Little piece, we cut that. We can use that to make a stock. There we have got one by one cut in diagonal, the asparagus. Try to cut equally, be careful because you are using a sharp knife. For this dish, Ill use probably around three ounces of fresh asparagus,, to make linguini lobster with the spicy brandy sauce. Then, last part we have got to caramelize the fennel. I would say, probably four asparagus would be good for the dish. We are going to caramelize the fennel. .

For caramelizing the fennel, we are going to need unsalted butter, regular sugar and the fennel already diced. Pre-heat the pan. I would prefer to use nonstick pan, so the vegetables do not stick to the pan. Its very important, that process because when you are going to saut all the ingredients together, you dont want to get all the flavor of the burnt pan on the pasta.

Thats the tips. I am going to place with the hand little bit of butter, , two pinch of sugar, melt it together very nicely and then we are going to place the fennel inside of the pan. While I do that process, we are going to saut for about seven eight minute to get nice smooth color in the high flame. This is how you cut the ingredients to do the linguini lobster and then this is how you caramelize the fennel.

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