Chef Vince Venice has spent most of his career in the kitchens of fine French restaurants such as Union League Café in New Haven, Bar Bouchee in Madison and Restaurant L&E in Chester, just to name a few. Now, Venice is steering the ship at Harbour House Restaurant & Raw Bar in Mystic, focusing on clean and simple New England-style cooking with an emphasis on fresh, local seafood. With five new staff members in the kitchen, new menus and a sparkling custom-built raw bar, Venice is excited about the direction things are headed in for Harbour House. At home, Venice likes to cook comforting meals. "I love homey, one-pot cooking," he said. "There’s nothing like when you’re with your friends and family and you’ve got one nice, big pot that’s been stewing all day."

FRIED LOBSTER TAILS WITH SMOKED COCKTAIL SAUCE

For the lobsters:

Two 4-ounce fresh lobster tails

If using frozen lobster tails, thaw completely overnight. Using a hand towel, hold the tail with the fin pointing away from you and cut lengthwise down the center of the tail until you reach the fin, leaving about half an inch.

Gently crack open the cut portion revealing the lobster meat, wash any intestines or sinew. Starting from the top end of the shell, carefully remove the lobster meat with the shell intact. Pull the lobster meat over the shell and refrigerate until ready to use.

For the cilantro tempura:

1 cup all-purpose flour

1 cup cornstarch

2 teaspoons baking powder

¼ teaspoon salt

12 ounces lager beer (preferably Narragansett)

½ cup fresh cilantro

Combine flour, cornstarch, baking powder and salt.

Using a whisk, add the lager and mix until smooth. If the mixture is too thick, you can add more lager.

Finish with the chopped cilantro and keep cold over a bowl of crushed ice.

For the smoked cocktail sauce:

1 ½ cups ketchup

½ cup freshly grated horseradish

2 limes, zested and juiced

¼ cup liquid smoke

Combine all ingredients, mix well and chill until ready to serve.

To complete the dish:

In a 2-quart heavy bottom pan, bring 1 quart of vegetable oil to 350 degrees.

Once the oil is up to the proper heat, remove the lobster tails from the fridge and lightly toss them in flour, dust off any excess flour and drop each tail into the tempura batter.

Using tongs, carefully add the lobster tails to the hot oil one at a time and fry until golden brown.

Remove the tails and drain on paper towels to drain any excess oil.

Season with salt and freshly ground black pepper immediately.

Serve the tail on a warm plate or basket with fresh lemon, smoked cocktail sauce and sprigs of cilantro.

Harbour House Restaurant & Raw Bar at Inn at Mystic

3 Williams Avenue, Mystic

860-536-8140 * innatmystic.com/harbor-house/