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.