Hector PlayukHector 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.
Hi! My name is Hector Playuk, the Executive Chef at Jacks Bar & Restaurant, Washington D.
C. I will show you how to cook a lobster for the Linguini-Lobster with the spicy brandy sauce. I prefer to use fennel to boil the water. We got one fresh fennel, we cut in four. Fennel will give you nice flavor on the lobster. We place inside the water, we get the lobster, I prefer to use pound-and-a half each. Be careful, lobster is alive. We place the lobster from the bottom to the top in the boiling water for about ten minutes. Then we take the lobster out, we are going to place in the bath with ice, to start to clean with. This is how you cook lobster to do the Linguini-Lobster with the spicy brandy sauce.