The Lobster Trap

Mike McCarty

The Lobster Trap

 

Photo by Lynne Harty

What is your favorite part of being a restaurant owner in Asheville?

My favorite part of being a restaurant owner in Asheville is that it’s where I like so many others have decided to call home. I moved here when I was 15 and essentially grew up in Asheville, so I feel honored and extremely fortunate to be part of this restaurant community as well as being a part of the fantastic growth Asheville has undergone. 

What is the background of your restaurant’s name?

Like anyone trying to think of a name for their restaurant, they want something that precisely conveys to people what their restaurant is and what they can expect from it.  We knew we wanted lobster in the name and to associate it with how fresh our seafood is and since we have a lobster tank in the restaurant where the lobster is pulled from much like lobster being pulled from a traditional trap- the decision to call the restaurant The Lobster Trap was made.  

What ingredient could you not live without?

Seeing as how we are a seafood restaurant and specialize in lobster, I have to say the ingredient I can’t live without is: butter!

What is your favorite dish on your menu?

My favorite dish on the menu has to be our fresh picked lobster roll over a locally made brioche bun. I make it my lunch at least 3 or 4 times a week.

What is your favorite dish from a fellow AIR restaurant’s menu?

The 24-hour pork ramen dish at Gan Shan West. 

Why did you choose Asheville to open your restaurant?

The location of The Lobster Trap really stems from us having these Maine roots and wanting to bring a part of that authenticity to Asheville. 

 What is your favorite chef’s tool and why?

A favorite chefs tool has to be a good cook book. There are so many aspects of this business that can leave one feeling drained, but when you sit down and read one of your favorite cook books or maybe a new one that you’ve been anticipating you’re able refocus your thoughts and become taken over by inspiration.