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How to Make Lobster Linguini with Spicy Brandy Sauce

Boiling Linguini Pasta

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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.

Boiling Linguini Pasta

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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Boiling

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Brandy

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Cook

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Cooking

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Food

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Linguini

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Lobster

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Pasta

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Sauce

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Seafood

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Spice

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Spicy

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Vegetables

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Boiling Linguini Pasta

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, Washington D.

C. Ill show you how to boil the water to cook the pasta to make linguini with spicy lobster brandy sauce. I get the pot. We put in the half flame, place some water and what I do, get two pinch of salt, dip in to water. Make sure its boiling before you place the linguini inside the hot water.

Then, we have got the linguini. I hold about seven to eight ounce of pasta which is enough for two portion of linguini with lobster. Slowly dip in the hot water. This is a secret, you know how to stir the pasta right away. You just slid, see the waters stage now, going to boil it for few minutes. Pasta would be ready in about nine to ten minutes. Meanwhile, I am going to start doing the sauce. This is how you boil in the pasta for the linguini lobster with the spicy brandy sauce.

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