Hi! My name is Hector Playuk, the Executive Chef for Jacks Bar & Restaurant in Washington D.C. I’ve got all my ingredients to make the linguini lobster with the spicy brandy sauce.
We’ve got the pan already heat. Make sure it’s high flame. We’re going to place few ingredients here to do the sauté. We’re going to place the unsalted butter. It’s about one ounce, 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’re 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, and no overcook it. Very important, no overcook it your vegetables, because you want to have the texture of the vegetables. You sauté about couple of seconds, you see all the vegetable has get nice color. You want to see the color food on the dish. You want to see the texture, the color. Now, we’re going to place, it’s 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’re going to place about five ounces of whipped cream. Make sure the brandy disappeared from the sauté 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 lobster’s tail to make one portion. Last one, I will use one lobster’s tail to make one portion, do the sauté 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, and 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 sautéed together. I don’t like to see a lot of cream in my pasta. I like when they are dry. That means all the vegetables of the lobster absorbed the creamy, the flavor of the brandy, so you got nice texture, you want to see a color. Then, we’re 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.