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Food and drink PR for Tigerlily – seafood sharing platter

by , Monday, April 19th, 2021

A savoury sight to behold. This recipe for a seafood sharing platter includes the ingredients to accompany the excellent PR photography Ingredients per two portions [minimum order] INGREDIENTS ½ lobster 2 langoustine 4 grilled gamba prawns 4 fresh oysters 2 charred half lemons Mixed seaweed [garnish] 1 dish basil Mayo METHOD 1. Cook lobster in boiling salted water /blanch and refresh langoustine and gambas 2. Open oysters and lightly brush grit or shell with pastry brush 3. Arrange on platter as pictured with sauce and garnish. CROCKERY Stainless steel stand with bowl Tigerlily is part of the Montpeliers Edinburgh, a hospitality group which relies on, food and drink PR hospitality PR, hotel PR and bar and restaurant PR provided by the experts at Scottish public relations agency, Holyrood PR.

by , Monday, April 19th, 2021

A savoury sight to behold. This recipe for a seafood sharing platter includes the ingredients to accompany the excellent PR photography Ingredients per two portions [minimum order] INGREDIENTS ½ lobster 2 langoustine 4 grilled gamba prawns 4 fresh oysters 2 charred half lemons Mixed seaweed [garnish] 1 dish basil Mayo METHOD 1. Cook lobster in boiling salted water /blanch and refresh langoustine and gambas 2. Open oysters and lightly brush grit or shell with pastry brush 3. Arrange on platter as pictured with sauce and garnish. CROCKERY Stainless steel stand with bowl Tigerlily is part of the Montpeliers Edinburgh, a hospitality group which relies on, food and drink PR hospitality PR, hotel PR and bar and restaurant PR provided by the experts at Scottish public relations agency, Holyrood PR.

Food and drink PR for Tigerlily - seafood sharing platter

A savoury sight to behold. This recipe for a seafood sharing platter includes the ingredients to accompany the excellent PR photography
Ingredients per two portions [minimum order]

INGREDIENTS
½ lobster
2 langoustine
4 grilled gamba prawns
4 fresh oysters
2 charred half lemons
Mixed seaweed [garnish]
1 dish basil Mayo

METHOD
1. Cook lobster in boiling salted water /blanch and refresh langoustine and gambas
2. Open oysters and lightly brush grit or shell with pastry brush
3. Arrange on platter as pictured with sauce and garnish.

CROCKERY
Stainless steel stand with bowl

Tigerlily is part of the Montpeliers Edinburgh, a hospitality group which relies on, food and drink PR hospitality PR, hotel PR and bar and restaurant PR provided by the experts at Scottish public relations agency, Holyrood PR.