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Polo Grill Lobster Bisque

2 Carrots
1 Large Yellow Onion
3 Celery Stalks
4 Lobster Shells
½ lb Shrimp Shells
2 ½ C All Purpose Flour
2 qt Heavy Cream
1 lb Butter
¼ C Lobster or Seafood base
6 ½ C Chicken Stock

1.       Chop Vegetables in food processor.
2.    Melt butter in large pot.
3.       Saute vegetables and shells about 10 minutes.
4.       Add flour and cook another 5 min., until you have a roux.
5.       Add cream and broths and cook until thickened.
6.       Strain and serve with crème fraiche.

Crème Fraiche 

1 C Heavy Cream
2 T Buttermilk

1.       Lightly mix together Heavy Cream and Buttermilk in a plastic container. Do not whip with a whisk.
2.       Tightly seal container, with Lid, or Plastic wrap. Leave at room temperature for 24 hours.
3.       After set, refrigerate and use as desired.

*Crème Fraiche will keep for 14-16 days.
**It is very important to NOT use a metal container. Plastic only.


Polo Grill's Signature Tomato Bisque has created a large following over the years.

3/4 c. Hunt's Crushed Tomatoes
1 1/2 c. Hunt's Spaghetti Sauce
1/8 c. Tomato Paste
3 c. Tomato Juice
1/2 c. Celery
1/2 c. Carrots
1 Bay Leaf
1 tsp. Oregano
1 tsp. Basil Leaves
1/2 tsp. Black Pepper
Salt to Taste
1 1/4 c. Heavy Cream 

Place all ingredients except heavy cream in stock pot and process with hand blender. Bring to a boil and reduce heat, simmer for 45 minutes. Boil cream and add to hot soup mixture. Season to taste. 

Servings - 5 


We have been cooking with this recipe since 1983. Originally, we used elk tenderloin, but you may use venison or other wild game. If you don't have sufficient exotic meat,  enhance it with ground beef.  Whatever you choose, I'm sure it will be as popular as ours has been--

3 Tbsp. Melted Butter
1/2 C. Yellow Onions, diced
1/2 Lb. Beef Tenderloin, cubed
3/4 C. Beef Stock
1/2 Tbsp. Chili Powder
1 Tsp. Camino
8 Oz. Diced Tomatoes, in juice
Pinch Crushed Red Pepper 
1 1/2 C. Cooked & Drained Black Beans

Prepare tenderloin with flour, salt and pepper to taste. Melt butter, add onions and tenderloin. Saute until brown, drain grease.  Add tomatoes, stock, chili powder, camino and red pepper.  Cook 20-30 minutes over low flame.  Add beans. Garnish with sour cream, pico and tortilla strips. Yield - 4 cups.

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Polo Grill
2038 Utica Square
Tulsa, OK 74114