For just over a decade, Asheville locals and tourists have been able to satisfy their nautical cravings, despite being five hours from the nearest beach. Downtown, on the one-way section of Patton, is a not-so well-kept secret with big windows, bumpin’ live music, and all the fresh, New England style seafood a person could want.
Those that know us personally will not be surprised to see this post go up on our site. The Lobster Trap holds a special place in our hearts, and after reading this, it will be just as deeply rooted in your tummy’s mind.
So, a few weeks back, Jess and I dragged my Whitman men to our favorite booth right by the open-air kitchen, and indulged in a desperate feeding frenzy. Why so desperate? Because The Lobster Trap, was closing! HORRORS!!
The upside is, they weren’t closing their doors forever. In fact, those doors are back open now (as long as you arrive after 5pm). The closing was simply for a remodel, and The Lobster Trap now has a shiny, new oyster bar to show for it!
Now, guests can enjoy prime seating with the best view, and charming shuckers to keep them entertained. Think that’s all that makes this place so special? Think again.
Let’s start with the oysters, shall we? These Mookie Blues were a special selection for us by Chef Mike McCarty. They were fresh from Maine and had that melt in your mouth ocean saltiness that we can’t get enough of.
A staple on the menu is definitely the Maple Bacon Scallops. There’s really nothing more to say, just look at the picture and drool.
This next dish is one that Jess and I crave regularly. Seriously, too many of our conversations revolve around Ciopinno. This has a little bit of everything you want, all brought together in a savory broth.
We also threw in an order of the Shrimp and Grits. This is a common dish across the south, but something about the smokiness of this dish that sets it apart. Maybe its the Benton’s bacon.
Ah, the Clam Bake. No doubt, this is the ultimate fan favorite and it isn’t hard to understand why. This is how you up your meal into a truly unforgettable experience. It’s best when shared, and accompanied by a couple appetizers and sides to create your very own family-style seafood buffet. In fact, you can take it a step further, and order the Feast! (Psst! You can even pre-order a take-home Clam Bake that’s perfect for any get-together!)
We washed all the yummies down with local beers and creative cocktails, though we didn’t make it to the extensive wine list. My little man even got wild and enjoyed a special-occasion sweet tea. Then we topped everything off with the famous tuxedo cake, a layered cake of cheesecake and chocolate mousse. Just a note, the seafood may be New England style, but the desserts (and sides) are definitely southern.
It doesn’t matter what time of year you go, you’re sure to find a variety of fish (like grouper and halibut), oysters (cold and warm water), crab, lobsters, you get the idea. Even better, you can trust that it’s ALWAYS fresh and sourced with sustainability in mind.This is not just a promise that the restaurant makes to its customers, but a standard demanded by Executive Chef and co-owner, Mike McCarty, as well as founding owner, Amy Beard. This is made possible through their partnership with the Monterey Bay Aquarium Seafood Watch. And for all those living and loving in Asheville, you will be happy to hear that Chef McCarty also utilizes local farms to source produce, and even trout!
To make a long story short, The Lobster Trap is about as Asheville as it gets. A local business, “The Trap” prides itself on providing high-quality food that’s friendly to the Earth and to humans, and also puts a liberal amount of effort into supporting other small businesses. It isn’t hard to understand why this has become a staple of our city’s culinary community. Nor is it surprising that guests are willing to drive hours to get here.
That being said, if you decide to give The Lobster Trap a try, here are a couple of tips. They don’t take reservations, but they do have a call-ahead wait list. Which means, give them a call AT LEAST half an hour before you want to go, and they can put you on the wait list so you don’t have to wait as long in the restaurant. Also, it’s always a good idea to check out the menu online before going. What you’ve seen in this article is only a small sampling of their extensive list of items. As always, notify your server of ALL food allergies.
Oh and if your table doesn’t get messy, you might be doing it wrong.