Mix and Serve Lobster Linguini with Spicy Brandy Sauce

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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.

Mix and Serve Lobster Linguini with Spicy Brandy Sauce

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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Mix and Serve Lobster Linguini with Spicy Brandy Sauce

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

Hi! My name is Hector Playuk, the executive chef for Jacks Bar and Restaurant in Washington D.

C. I have got all my ingredients to make the linguini-lobster with the spicy brandy sauce. We got the pan already heat, make sure its high flame; we are going to place few ingredients here to do the saut. We are going to place the unsalted butter, its about one ounce, about one ounce of shallots and garlic mixed together, about two ounces of asparagus, about two ounces of the tomatoes, about one ounce of the caramelized fennel, use pinch of salt, pinch of pepper, we are going to place one jalapeno cut in half, to give it a spicy. What I like to do is, get all the ingredients fresh, get crunchy, no overcook it, very important, no overcook it your vegetables, because you want to have the texture of the vegetables. You saut about couple of seconds, you see all the vegetables is get nice color. You want to see the color food on the dish. You want to see the texture, the color. Now, we are going to place, its about two ounces of brandy.

You can use any brandy, go to liquor store, get the brandy, cheapest brandy, it would be giving nice and good flavor. The combination of the brandy and the fennel and the asparagus and the cherry tomato is beautiful. Stay away from the flame; be careful because this is dangerous, alcohol and flame. Lace the brandy, put it back. See how it flames a little bit and it goes away. When it goes away, you are going to place about five ounces of whipped cream. Make sure the brandy disappear from the saut pan, place about five ounces, it can be six ounces. Now, we got the lobster, I will love to play with the lobster. I use one lobsters tail to make one portion. Last one I will use one lobster tail to make one portion.

Do the saut together, now I used a little bit of jalapeno, because to give you flavor of the lobster. We got the pasta already, Al Dente. I would prefer use the pasta Al Dente, because in this is the taste. When you place the pasta on the pan, mix it with all the ingredients, here is about eight ounces of the pasta, those are sauted together. I dont like to see a lot of cream in my pasta. I like when they are dry, that means all the vegetables of the lobster absorb the creamy, the flavor of the brandy, so you got nice texture, you want to see a color. Then, we are going to place the pasta; I prefer to use white plates. What I would love to do, place the pasta in the middle of the plate, so you get all the vegetable out, nice, beautiful. And this is how you make it, linguini-lobster with the spicy brandy sauce. Bon appetit.

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