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 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.