Ottawa Lobster Shawarma

Name: Ottawa Lobster Shawarma
Cuisine: Canadian
Ingredients: 4 Pitas, halved; 3.5 oz Shredded Romaine Hearts; ¼ tsp Ras El Hanout spice; 2 tsp Grapeseed; Lobster cooked - 4 claws + 2 tails cut lengthwise; Lobster cooked - 4 claws + 2 tails cut lengthwise; ½ cup Sesame seeds, white; 1½ tsp Grapeseed oil; ½ tsp Salt; 1 tbsp Garlic, roasted; ¼ tsp Paprika; 1½ tsp Water; 4 tsp Lemon Juice; 1 tbsp Vinegar, white wine 13 g; 1 tbsp Vinegar, white wine 13 g; 3½ tbsp Olive Oil; ½ Red onion, thin slices; 2 tsp Parsley, Italian, sliced; 2 tsp Parsley, Italian, sliced; 2 tsp Chives, sliced; 1 tbsp Sesame Seeds, toasted; Green Schug Hot Sauce; 2 lemons, Grilled, halved; 1 Cucumber, Grilled, cut lengthwise & quartered; 6 whole Blistered Tomato, halved; 16 Mint Leaves; 24 Pomegranate Arils

Preparation info

Serves
4

Difficulty
Easy

Appears in

Viva La Lobster

By Grant MacPherson

Published 2025

About

Ingredients

4 Pitas, halved
3.5 oz Shredded Romaine Hearts
20 sprigs

Americas
Canada
Fish course
Pescatarian

Method

Combine Ras El Hanout & grapeseed oil in a bowl. Brush Lobster with oil & heat in skillet.

Make Tahini Lemon Sauce - Roast sesame seeds in a pan over low heat until golden. Cool & grind until smooth. Add seeds to mortar & pestle, add oil & salt, grind to form the tahini. Add roasted garlic & paprika in a pan, cook until golden, add oil & remove from the heat.